Bean Spread With Itanlian Herbs

1/2 onion, minced
1 clove garlic (peeled but left whole)
1 small stalk celery, chopped fine
1/4 cup green pepper, chopped (optional)
2 Tbsp tomato paste
1 tsp basil
1/2 - 3/4 tsp oregano
optional dash cayenne
1 cup cooked, mashed beans (black-eyed peas,
white beans, or soybeans - measure beans before
mashing for stronger flavored spread, after
mashing for milder)
1 - 2 1/2 tsp vinegar to taste (white vinegar
is good here, or your favorite, or a combination
of the two)
1/2 tsp salt
dash black pepper

Saute the onion and the whole clove of garlic in saute
liquid (broth, water) on medium until the onion is soft.

Add celery and green pepper and cook until the onion is
transparent.

Crush the garlic with a fork (in the pan, or remove from
pan to smoosh it and then throw it right back in).

Add tomato paste and herbs and simmer briefly.

Remove from heat, and combine with the mashed beans.

Add vinegar, salt, and pepper to taste.

This is really yummy in sandwiches or on toast with
sliced fresh tomatoes and other traditional sandwich veggies.

And it's especially good with a little roasted garlic spread
on the bread or toast as well!

Variations:
1. ITALIAN BEAN SPREAD WITH ROASTED GARLIC: Mix some roasted
garlic into the finished spread to taste.

2. ZIPPY BEAN SPREAD: Omit the basil from the basic recipe.
When the onion is almost cooked, add 1/2 tsp cumin, a dash
of cayenne, and an optional 1 tsp coriander.

3. QUICK BEAN SPREAD: Stir 1/4-1/2 cup flavorful tomato
sauce into mashed beans, and correct for salt.

4. BEAN SPREAD WITH PARSLEY: Omit the tomato paste and herbs.
Add 1/4 cup chopped fresh parsley to the onion and celery before
you remove the pan from the heat. Add 1 tsp soy sauce and the
juice of 1/2 of a lemon as you mix the veggies with the beans.