White Bean and Avocado Spread

Bean-Avocado Spread

I made a sandwich.  Really love them these days.

I first heard about the “Bean and Avocado Mash” from Love and Lemons that heard it from here.  The recipes on both blogs are the same.  The initial recipe looked amazing, BUT – and here goes: I (as usual) didn’t have the ingredients necessary to create a duplicate.  Womp, womp.

Also, I’ve been in love with Adobo Seasoning here lately, and wanted to use that as my sandwich flavor path – so I did a little change up.

Note: Did you know that organic canned beans has a higher protein content than the conventional kind?  The store had organic white kidney beans (7 grams protein) and conventional blue-label garbanzo beans (5 grams protein).  Garbanzo beans (chickpeas) are supposed to be SUPER high in protein.  What’s up with that, blue label?

En lieu of succumbing to the cheaper, lower-protein bean (still can’t figure out HOW that one happened!), I went for the organic.  And, I love kidney beans.  In every variety.  You can also substitute Cannellini beans or Great Northern beans here.

White Bean and Avocado Spread

1/2 cup canned (drained) white kidney beans
1/2 avocado
1/4 teaspoon adobo seasoning
salt to taste
1/2 teaspoon ground chia seeds (optional)

Directions: Place beans and avocado in a small mixing bowl and smash with a fork (for a smoother consistency, use a blender).  Stir in remaining ingredients.  Use as a sandwich filler or eat with a fork – it’s that good.

Directions continued: Spread between two pieces of bread, top with smoked tofu or cucumbers (my sandwich topping of choice), and grill for an awesome sandwich.

Makes: a thick layer of filling for two sandwiches, or a thin layer for three.


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