Beet and Bean Spread

Beet and Bean Spread
(Adapted from: http://www.ww-recipes.net/2019/01/weightwatchers-adzuki-beet-pate-recipe/)


Ingredients:

2 medium beets
215 grams of 430 gram package of white bean mash
4 Dollops olive oil
8 Dashes Garlic powder
8 Dashes Onion powder
2 Tspns Rice vinegar
2 Tspns Balsamic vinegar
S/P to taste

Process:

Wash and clean beets.
Pierce beets with a fork.
Place beets in microwavable container.
Microwave 12 minutes on high.
Use fork to pierce beets to see if they are soft throughout. May need to cook a few minutes more if beets are not done.

Let beets cool.
Use fork to carefully peel skin off beets.
Some skin may remain.
Cut beets into small cubes.
Use masher to mash beets.
Use fork to mash beets, again.

In a skillet, add 4 dollops of olive oil.
Add 8 dashes of garlic powder.
Add 8 dashes of onion powder.
Add vinegar.
Simmer and mix ingredients together for just a minute or two.
Remove skillet from stovetop/hotplate and reserve.
Add 215 grams or 1/2 a package of 430 grams of prepared white bean mash to mashed beets.

Suggestion: add the amount of prepared white bean mash you want, more or less.

Stir beans into mashed beets.
Add skillet mixture to beets and beans.
Add S/P to taste.
Stir ingredients thoroughly to mix together.

This is a hearty spread. But, you need to be careful handling cooked beets, your fingers get red and anything else that is touched by the beet juice can get red.

Serve with Tortilla chips or thick crackers and a knife to spread the beet/bean spread onto chips/crackers.

#GERD-Friendly

Updated: 2/15/19