New Twist on Bean Salad

Mashed beans, salsa and millet served on top of salad.

Mashed beans, salsa and millet served on top of salad.

I fixed a huge pot of Bob’s Red Mill 13 Bean Soup on New Year’s Day, mainly because it had black-eyed peas in it along with the 12 other beans. I’m not a fan of black-eyed peas, but when you surround them with lentils, kidney beans, black beans and other beans, they are OK. Even as good as the soup was, I was done with it by Day 2 and needed a plan to use up the rest of the beans. 

I came up with this recipe as I fixed it. I wanted a big salad for lunch but something more substantial with it. So, I ran my leftover beans through the blender, put them in a smaller pot and reheated them with salsa and about 2 tablespoons of nutritional yeast mixed in. I added a tablespoon of liquid aminos and the mixture tasted like restaurant style refried beans, without the lard.

I also cooked some millet in the rice cooker and added that on top of the salad, then ladled on the mashed beans and more salsa. Perfect!

Try it yourself and see.

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