Red Bean Dip for Breakfast and Beyond
  • 1 cup cooked or canned red beans (pinto, kidney, adzuki, etc), drained and rinsed
  • 1 - 2 tablespoons honey or equivalent in other liquid sweetener, to taste
  • ¼ teaspoon ground cinnamon
  • pinch of salt
  • water as needed
  1. Put the ingredients into a food processor and pulse until the mix is smooth and creamy. You'll need to scrape the sides a couple of times. Add some water, a teaspoon or so at a time if it helps to blend the beans.
  2. Serve with sliced apples or your favorite toasted bread.
Recipe by Lydia's Flexitarian Kitchen at