snack recipe · #01113
Cider Dijon Parsley Canned Kidney Beans Spread
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 12 min
- Servings
- 4
- Difficulty
- Level 1
- Ingredients
- 7
Prep12 min
Cook0 min
Inactive0 min
Total12 min
Ingredients
- 12 ozCanned Kidney Beans
- 1 tbspOlive Oil
- 1 tbspApple Cider Vinegar
- 1 tbspDijon Mustard
- 2 tbspParsley
- ½ tspTable Salt
- ¼ tsp, groundBlack Pepper
Instructions
- Drain and rinse the Canned Kidney Beans if it is canned. Wash any fresh produce under running water and prepare the Apple Cider Vinegar, Dijon Mustard, Parsley.
- Combine the Canned Kidney Beans, Olive Oil, Apple Cider Vinegar, Dijon Mustard, Parsley, Table Salt, and Black Pepper in a food processor.
- Blend the Canned Kidney Beans mixture until spreadable, scraping down the bowl as needed, then serve or refrigerate promptly.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 7 g
- Carbohydrates
- 18.8 g
- Fat
- 4.4 g
- Fiber
- 4.9 g
- Sodium
- 531.4 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.