Tomato and Bean Spread Recipe

by Sandra
Last updated: 09/11/17

1 x 400g can beans e.g. cannellini, drained
2 cloves garlic, peeled
1 tbsp. rapeseed oil (canola) or olive oil if preferred
1 tsp sweet freedom liquid sweetener or agave syrup
1/2 tsp malt vinegar (or cider vinegar, red wine vinegar etc.)
1 tbsp. tomato puree (sun-dried tomato puree would also be good)
Mix in a food processor. Serve in a sandwich with salad or just with a salad.

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