Easy Vegan Bean Spread Recipe

This vibrant and versatile vegan bean spread is a cinch to make! Inspired by The Laurel's Kitchen, this recipe uses pantry staples to create a delicious, customizable spread perfect for burritos, sandwiches, veggie burgers, bagels, and more! We've swapped out soybeans for hearty pinto beans (though black or red beans work wonderfully too!), and the secret? The magic combination of celery and vinegar. Get ready to elevate your meals with this flavor explosion – it’s quick, easy, and completely addictive!

Prep Time 10 mins
Cook Time 15 mins
Calories 125.6 kcal
Protein 3g
Rating 5.0 (1 Reviews)
Easy Vegan Bean Spread 36

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Easy Vegan Bean Spread

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How to Make Easy Vegan Bean Spread

  1. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add 1/2 cup chopped onion and 2 cloves minced garlic. Sauté until softened, about 5 minutes.
  2. Add 1/2 cup chopped celery and 1/4 teaspoon black pepper (optional). Cook for another 2-3 minutes.
  3. Stir in 1 tablespoon tomato paste and 1 teaspoon of your favorite dried herbs (oregano, cumin, chili powder are great options).
  4. Add 1 (15-ounce) can of drained and rinsed pinto beans (or black/red beans). Mash partially with a potato masher or fork to your desired consistency.
  5. Simmer for 10 minutes, stirring occasionally, until heated through and flavors meld.
  6. Remove from heat. Stir in 2 tablespoons apple cider vinegar (or red wine vinegar), 1/2 teaspoon salt, and additional pepper to taste.
  7. Adjust consistency with a little water if needed. The mixture should be spreadable but not watery.
  8. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

21g

Fat

6g

Carbs

3g