Today’s post is for the adventurous. If you’re looking for something different for breakfast or snack, give this red bean dip a try. It’s creamy, spreadable and not too sweet.
This post contains affiliate links for your convenience. If you click on them and make a purchase I’ll receive a commision at no extra charge to you. For more information, see my disclosure here.
I came across the recipe in Mark Bittman’s VB6 Cookbook when I was browsing for breakfast inspiration. The idea immediately appealed to me for two reasons. The first was the jar of red beans in my pantry. The second was my fondness for the bean paste filled cakes at the Chinese buffet. I thought I’d give it a try.
There’s no need to make a large batch as this recipe is just red beans, sweetener, cinnamon and a pinch of salt. Once you’ve worked out the perfect ratio of ingredients it will be easy to double or even triple the batch.
Any red beans will work. Pinto, kidney or adzuki beans are all good choices. I used pinto beans sold in a jar. Half a jar made about a cup of red bean dip. For the sweetener use any liquid sweetener you choose. I used honey, but liquid stevia, agave nectar or maple syrup will work as well.
A food processor makes this an easy process, although I imagine a food mill would do the job, too.
- 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
- 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.
- Serve with sliced apples or your favorite toasted bread.
While I was eating my red bean dip it occurred to me that it would make an interesting spread for people who can’t eat peanut butter and went to Pinterest to see what recipes I could find.
Most of them were Asian recipes, which makes sense because red bean paste is a popular ingredient. Here are a couple recipes that sounded like they’d be good to make with a larger batch or red bean dip.
Ken Goh of Guai Shu Shu has an extensive collection of red bean paste recipes.
Yi Reservation came up with these rolls made from won ton wrappers and red bean paste.
Finally, Nami has a recipe for dorayaki a filled pancake that looks awesome.
This post is part of a monthly roundup sponsored by I Heart Cooking Clubs. This week is Potluck week. Drop by and check out the mouth watering offerings.