Food: Bean Spreads

I made these spreads so I wouldn’t have to buy hummus. Hummus is kind of expensive and I like something a bit thicker. SO… I started making these.


* 1 can (or 2 if you want to make more) of beans of your choice, higher protein the better people
* herbs and spices of your liking (I like cayenne pepper and spicy stuff)
* salt and pepper to taste
* pickled peppers or olives or nuts for a garnish like you see in Sabra and Tribe Hummus containers


* take beans out of can and put into a sauce pan on medium heat
* season with herbs and spices, salt and pepper to your liking
* cook beans until they are soft or noticably softer (this also cooks off extra liquids)
* when beans are soft, turn off heat and mash with a spoon or pestle to a consistancy you like, I prefer mine a bit chunky
* finely chop your garnish and place in the center like you see sometimes when you buy hummus

I’ve made three kinds: northern bean spread, dark kidney bean spread, and a garbanzo bean (chickpea) spread. The northern bean and dark kidney bean were the best.

This is my dark kidney bean spread with finely chopped pickled jalepenos in the center as garnish.

This was my first go at making the spread, I made this one with garbanzo beans (chickpeas). I learned not to use just a couple whole slices of pickled jalepenos. It wasn’t enough. Plus I also didn’t season it very much. Learned that lesson too.

Food: Vegetarian Stuffed Peppers



  • Bell Pepper (one big enough to stuff with following ingredients)
  • Dark Kidney Beans (any will work but I chose these for the 9g of protein)
  • Mushrooms
  • Red Swiss Chard
  • Diced Tomatoes
  • Onion
  • Garlic
  • SHREDDED CHEESE (I used pre-shredded because I’m lazy and got a Nacho Taco mixed cheeses because it had taco seasoning in it, Pepper Jack would maybe taste best)
  • Salt (to taste)
  • Pepper (not black pepper but like hot pepper flakes or cayanne, mesquite would work really great too)
  • Butter
  1. prepare all your ingredients before cooking
  2. I sauteed the onions and crushed garlic first
  3. Put pepper(s) to boil for 2 minutes
  4. Steam the mushrooms and chard above the boiling pepper (you can saute them if you want)
  5. put tomatoes in a sauce pan, add the onions and garlic
  6. put beans in a separate sauce pan to heat up
  7. take pepper out after the two minutes and rub with a little butter, add the “pepper”
  8. when chard and mushrooms are done, mix them in a bowl with the tomatoes and beans
  9. layer plenty of cheese in the pepper before adding stuffing
  10. add a layer of veggie and bean stuffing, packing everything tight
  11. add more cheese
  12. add another layer of stuffing
  13. add an extra thick layer of cheese on top
  14. make little holes in the side of the pepper for water drainage from the veggie and bean stuffing
  15. stick in the oven until cheese is nice and gooey
  16. add salt to taste and ENJOY!