Pinto Bean Sandwich Spread Recipes

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PINTO BEAN SANDWICH SPREAD



Pinto Bean Sandwich Spread image

I am newly vegetarian and I have discovered this concoction. It is very tasty on half a pita with sprouts, red pepper, fresh basil and some fat free cheese.

Provided by chefmopotts

Categories     Lunch/Snacks

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (15 ounce) can pinto beans
2 tablespoons nonfat yogurt
cumin
curry
garlic powder

Steps:

  • Rinse and drain the beans.
  • Add spices.
  • Mash with a potato masher or masher of your choice.
  • Enjoy!

Nutrition Facts : Calories 154.8, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.1, Sodium 7, Carbohydrate 28.2, Fiber 9.5, Sugar 0.9, Protein 9.9

MEXICAN SANDWICHES



Mexican Sandwiches image

Provided by Melissa Roberts

Categories     Sandwich     Bean     Cheese     Onion     Quick & Easy     Dinner     Lunch     Avocado     Jalapeño     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 large sandwiches

Number Of Ingredients 14

1/4 cup pork lard or vegetable oil
1/3 cup finely chopped white onion plus 8 very thin slices
2 garlic cloves, minced
1 (15-ounce) can pinto beans, rinsed
1/2 cup reduced-sodium chicken broth or water
4 large soft white rolls, such as Portuguese (preferably oblong)
2 cups shredded roast chicken or pork
4 tablespoons crema or sour cream
12 to 16 slices pickled jalapeños with 2 teaspoons juice from can or jar
1/4 cup crumbled queso cotija (aged white cheese) or parmesan
1/3 cup cilantro leaves
2 radishes, very thinly sliced
1 (6- to 8-ounces) firm-ripe avocado, sliced
2 cups thinly sliced romaine

Steps:

  • Heat lard in a large heavy skillet over medium heat until it shimmers, then cook chopped onion and garlic, stirring, until golden, 3 to 5 minutes. Add beans, broth, and 1/4 teaspoon salt (or to taste) and simmer, mashing beans, until beans resemble a coarse purée, about 5 minutes.
  • Halve rolls horizontally and hollow out slightly, discarding excess bread. Generously spread refried beans on both sides of each roll, then make sandwiches with remaining ingredients and salt to taste.

PINTO BEAN SPREAD



Pinto Bean Spread image

This is a quick and easy spread/dip that's perfect for last minute company. Can be served with French bread, crostini, crudites, toast points, or crackers.

Provided by DHANO923

Categories     Bean Dips

Time 1h15m

Yield 16

Number Of Ingredients 8

1 (15 ounce) can pinto beans, drained and rinsed
1 cup nonfat cottage cheese
1 clove garlic
2 tablespoons lemon juice
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 tablespoon butter, softened
¼ teaspoon seasoned salt

Steps:

  • In a blender or food processor, blend the pinto beans, cottage cheese, garlic, lemon juice, parsley, dill, butter, and seasoned salt until smooth. Chill at least 1 hour in the refrigerator before serving.

Nutrition Facts : Calories 34.4 calories, Carbohydrate 3.9 g, Cholesterol 2.5 mg, Fat 0.9 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 129.9 mg, Sugar 0.7 g

SANDWICH SPREAD



Sandwich Spread image

This is a recipe that we used in Pennsylvania for kids birthday parties. I remember my parents grinding the bologna in a old fashion meat grinder. They spread it on white bread and cut the sandwiches into triangles. Of course, we also had cake and ice cream.

Provided by Regina

Categories     Main Dish Recipes     Sandwich Recipes

Time 10m

Yield 8

Number Of Ingredients 3

1 pound bologna, cut into pieces
½ cup mayonnaise
¼ cup dill pickle relish

Steps:

  • Place the bologna in food processor, and pulse until smooth. Transfer to a medium bowl. Stir in mayonnaise and pickle relish.

Nutrition Facts : Calories 276.7 calories, Carbohydrate 1.1 g, Cholesterol 38.1 mg, Fat 27.1 g, Fiber 0.1 g, Protein 7.1 g, SaturatedFat 8.5 g, Sodium 699.9 mg, Sugar 0.7 g

BEANS, BACON AND AVOCADO CONCHA SANDWICH



Beans, Bacon and Avocado Concha Sandwich image

Conchas are the most well-known Mexican pan dulce. They are eaten for breakfast with hot chocolate, coffee or milk; as an anytime pick-me-up; as part of dinner or even as dessert. They can also be the base of a satisfying sandwich, creating a welcome clash between savory and sweet. Mexicans seem to be divided on the sandwich topic: Some can't do without them; some can't stand them. It is a dish you will not find in a cafeteria or restaurant, but in Mexican homes and lunch boxes. The most well-known versions involve refried beans; this one is filled with chipotle refried beans, bacon and avocado. A sunny-side-up egg can be a good addition.

Provided by Pati Jinich

Categories     lunch, sandwiches, main course

Time 15m

Yield 4 sandwiches

Number Of Ingredients 8

2 tablespoons vegetable oil
3 tablespoons finely chopped white onion
1 1/2 cups cooked or canned black or pinto beans with their liquid
1 tablespoon sauce from chipotles in adobo, plus 1 tablespoon chopped chipotles (optional), plus more to taste
Coarse kosher salt (Morton)
4 conchas with vanilla topping
8 thick bacon slices, cooked until crisp
1 large ripe avocado, halved, pitted, scooped and sliced

Steps:

  • Heat the oil in a medium skillet over medium. When hot but not smoking, stir in the onion and cook until softened and browned around the edges, 4 to 5 minutes.
  • Add the beans and their liquid, along with the adobo sauce and the chipotles, if using. Cook over medium-high, mashing the beans thoroughly with a potato masher (or the bottom of a coffee mug) until they are warmed and begin to stick to the bottom of the skillet, about 3 minutes. Season with salt to taste.
  • To assemble the sandwich, slice the conchas in half horizontally. Spread a very generous ¼ cup refried beans on the bottom of each concha. Top with the bacon slices, breaking them in half to fit, and avocado slices. Top with the top half of the concha. Slice in half and serve.

EASY VEGAN BEAN SPREAD



Easy Vegan Bean Spread image

A modified recipe from the vegetarian cookbook The New Laurel's Kitchen. There's room to vary the recipe to make it suit your tastes including of course Mexican-inspired. The original recipe called for soy beans, but I don't care too much for them so I've substituted pintos-usually; sometimes black beans or red beans. I think the two magic ingredients are the celery and the vinegar. Use for burritos, as a sandwich spread, in portabella mushroom burgers, bagel topping, chip dip, etc.

Provided by COOKGIRl

Categories     Lunch/Snacks

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 17

1/2 medium white onions or 1/2 medium yellow onion, minced
1 tablespoon olive oil
1 -2 garlic clove, minced
1 medium celery (with leaves, minced)
1/4 cup diced green bell pepper (or 1/2 jalapeno, diced for spicier version)
2 tablespoons tomato paste (I use ketchup or even BBQ sauce)
1/2 teaspoon italian seasoning (salt-free) or 1/2 teaspoon taco seasoning (salt-free)
1 1/2 cups beans, of your choice cooked and mashed
2 teaspoons white vinegar, to taste
1/4 teaspoon salt
fresh ground pepper
fresh parsley
shoyu
fresh lemon juice
cumin
cilantro leaf
cayenne

Steps:

  • Begin by sauteing on medium heat the onion and garlic in the olive oil until soft.
  • Next add the celery and pepper if using and cook another 2 to 3 minutes.
  • Add the garlic, tomato paste, herbs of your choice. Simmer about 10 minutes. (*Alternately, you can add the beans into the pan with the celery, onion, tomato paste, etc. and simmer. Do not allow the beans to dry out, adding a bit of water or stock if necessary.).
  • Place the cooked, warmed beans into a serving bowl.
  • Add the sauce along with the vinegar, salt and pepper into the mashed beans and mix well. Bean mixture should be spreadable but not watery.
  • Adjust seasoning.

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