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.
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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.
Ingredients
- 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
- 1/4 teaspoon ground cinnamon
- pinch of salt
- water as needed
Instructions
- 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.
Looking for ways to get iron into my 1.5 year old who won’t eat any kind of meat. This recipe is SO YUMMY and he loves it with graham crackers (and so do I!). Thank you! 🙂
I’m glad everyone approves! Thanks for taking the time to comment, Rebecca. Have a great week 🙂
My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
I must admit, this recipe has me VERY curious! I love all beans and think this sounds like a total win. Thanks for pointing it out.
I’ll admit, my husband didn’t want anything to do with it. I think I’ll persuade him with the little pancakes, though 🙂
Please let me know if you like it 🙂
I would never have thought of using red bean as a dip! Delicious idea!
Me either, but it works! Thanks 🙂
I have a jar of red bean in the fridge and you just provide a good recipe to use that. For breakfast? I would not have thought of red bean. Brilliant!
I’ve used beans in baking. This wasn’t *too* much of a stretch, but not one I would make without Bittman’s recipe. Hope you like it!
That is different but it does sound appealing, especially as a spread on toast in place of high fat nut butters.
How interesting! I have used red bean paste as a filling but never as a dip. Must give this a try!
What does this taste like? I love beans, so I think I would like this, but I’m not sure! I will have to try it, though, because beans are so cheap that even if I don’t like the dip there’s “no harm, no foul”! Thanks, Lydia
Surprisingly good. It wasn’t “beany.” It had a nutty vibe to it with a sweetness from the honey. I liked the apples dipped into it. I used pintos so I couldn’t vouch for other types of beans. Good luck! 🙂