Spicy Navy Beans Spread

Like I have mentioned before, beans are really nutritious and readily available, and also super easy to prepare.
What I have here is a twist on a very old recipe of mine, for beans spread, that I happen to have posted about HERE.


The main difference is in taste, this new version being spicy and having a few other ingredients in it. What's nice about it is that it does not take much of any culinary skills to put together and it has ingredients that most of us would more than likely have in the fridge/pantry.

Ingredients:
1 cup dry beans (Navy beans)
6 cups water
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1/4 to 1/3 cup oil (use olive oil if you have)
1/2 teaspoon dry tarragon
2 to 4 big TBSP tahini (sesame) paste (you can buy a can or do it yourself using THIS recipe)
2 TBSP chopped parsley (I ran out of it)
1 dash to 1/8 or even 1/4 teaspoon cayenne pepper powder
1/8 teaspoon garlic powder or 1 garlic clove mashed really finely



Directions:
Soak the beans in water for at least 2 hours or better yet, overnight.
The next day or when you decide to boil them, bring the 6 cups of water and a dash of salt to a boil and add the beans.
Simmer on low to medium heat for 1.5 to 2.5 hours and then rinse and let drain all the liquid in a colander.
When ready to put together, place all the ingredients in a food processor and mix until a really fine paste comes together.
I spread it on toast and sprinkled some shredded cheddar cheese.


Works wonderfully with andive leaves !
Enjoy !