Quick Pinto Bean Spread: No Processor Needed

Spread the love with this easy, no processor, pinto bean spread. It’s a flavor-packed treat, perfect for dipping or spreading on sandwiches.

or read on for step-by-step instructions with photos

How to Make a Bean Dip or Spread Without a Food Processor

Whether you don’t have a food processor or just want to skip the hassle of using and cleaning one, this recipe offers an easy method to make a delicious bean dip or spread no matter your kitchen setup.

There are only a few key factors to achieving perfectly creamy results:

1. Use canned beans - as they are often softer and easier to mash by hand.

2. Use heat - to make it easier to mash the beans with a potato masher, whisk, or fork.

3. Add a liquid - to thin out the mashed beans and create a smooth and creamy texture. I like to use the canned bean liquid as it contains starches that help the dip come together. 

4. Chop fresh ingredients - finely chop aromatics such as onions, garlic, and jalapeno and roughly dice tomatoes and herbs for various textures.

By following these simple steps, you’ll be well on your way to dip into something delicious in no time!

What you’ll need

Ingredients

• 1 - 20 ounce (560g) can pinto beans

• 3 green onions, chopped - whites and greens separated

• 1 clove garlic, finely minced

• ½ teaspoon smoked paprika

• 1 small plum tomato, diced

• 1 small jalapeno, finely diced (deseeded for mild)

• 3 tablespoons apple cider vinegar

• extra virgin olive oil, enough to cover the base of the pan

• salt, to taste

Equipment

• Knife & cutting board

• Medium-sized pan or pot

• Something to mash the beans (e.g. potato masher, whisk, fork, perforated spatula)

Makes: 2 cups (500 ml)

Prep: 5 min  Cook: 15 min

How to make it

Step 1

Cook the aromatics.

Cover the base of a medium-sized pan or pot with olive oil and place it on low heat. Add the green onion whites and garlic, and cook gently for a few minutes until softened enough to smash with a fork.

Add the smoked paprika, stirring constantly and cooking for about a minute to toast it and bring out its flavor.

Step 2

Add the beans, bring to a boil, and mash.

Add the whole can of pinto beans, including the liquid, then bring to a boil over high heat. Smash and stir the beans until there are no whole beans left. 

I used a perforated spatula, but a potato masher or whisk is perfect if you have one.

Step 3

Cook until thickened.

Continue to cook the beans on high heat, stirring and smashing, until the mixture is thick enough that it doesn’t fill in when scraping the bottom of the pan, about 5 minutes.

Step 4

Add the fresh ingredients and season.

Take the bean mixture off the heat, then add the rest of the fresh ingredients: jalapeno, tomato, and green onion tops.

Season with vinegar and salt, taste to adjust with more of each until the bean dip tastes addictive. Don’t be shy with the vinegar as it really brightens up this bean spread.

Step 5

Serve.

Transfer to a bowl and serve immediately while still warm, or cool and refrigerate to enjoy later. This spread is delicious either warm or cold.

I used my pinto bean spread with these vegan mushroom and pepper fajitas, but we also often eat it as a dip with veggies, tortilla chips, or topped on halved hard-boiled eggs for a healthy, quick snack.

My tips

• Too thick? - after refrigeration, the bean spread can thicken quite a bit. If it’s too thick, simply add a little water to thin it out to the desired consistency.

• Too thin? - if the bean spread is not thick enough, just cook it longer so the extra water evaporates, leaving you with a thicker texture.

• Serve with:

• Mexican foods such as fajitas, tacos, or huevos rancheros.

• As a dip with fresh veggies, chips, or pita bread.

• As a spread on sandwiches such as a Mediterranean wrap with olives and sundried tomatoes, a grilled veggie panini with goat cheese and balsamic dressing, or a breakfast sandwich with avocado, tomato, and egg.

Substitutions

• Beans - use any canned beans or chickpeas instead of pinto beans.

• Spices - substitute smoked paprika with Mexican chili powder for an extra kick of heat. Cumin, coriander, or dried oregano are other spices that would work well.

• Fresh ingredients - some ideas of other add-ins for texture and variety are pickled onions or jalapenos, cilantro, corn, bell peppers, or grated carrots.

• Acid - substitute apple cider vinegar with white wine vinegar, or fresh lemon or lime juice.

Storage

• Store in an airtight container in the fridge for up to a week.

• Freeze for up to 3 months. Keep in mind that frozen bean spread can separate once defrosted, so stir to recombine, and heat to rethicken if necessary.

Dietary Notes: Gluten-free, Dairy-free, Egg-free, Vegan, Vegetarian, Low-carb

That’s it, enjoy!

I truly love making this bean spread, but usually swap out the pinto beans for a different variety each time, like black beans or navy beans in my white bean dip recipe. But don’t limit yourself, you can apply the same technique to any variety of canned beans or even chickpeas to make a delicious dip or spread.

And if you love easy Mexican-inspired dips, be sure to try my lime zest guacamole and classic pico de gallo salsa as well!

Summary

Easy Vegan Pinto Bean Spread Recipe

Try this quick, no-processor pinto bean dip - perfect for a Mexican-inspired snack spread.

Makes: 2 cups (500 ml) 

Prep: 5 min Cook: 15 min

Ingredients

• 1 - 20 ounce (560g) can pinto beans

• 3 green onions, chopped - whites and greens separated

• 1 clove garlic, finely minced

• ½ teaspoon smoked paprika

• 1 small plum tomato, diced

• 1 small jalapeno, finely diced (deseeded for mild)

• 3 tablespoons apple cider vinegar

• extra virgin olive oil, enough to cover the base of the pan

• salt, to taste

Instructions

1. Cook aromatics. Coat the base of a medium pan with olive oil and heat on low. Add green onion whites and garlic, cooking until soft. Stir in smoked paprika, toasting for about a minute.

2. Add and mash beans. Pour in a can of pinto beans, including the liquid, and bring to a boil over high heat. Mash and stir the beans until smooth, using a perforated spatula, potato masher, or whisk.

3. Thicken mixture. Continue cooking on high, stirring and mashing, until the mixture thickens, about 5 minutes.

4. Add fresh ingredients then season. Remove from heat and mix in jalapeno, tomato, and green onion tops. Season with vinegar and salt, adjusting to taste. Be generous with the vinegar for a bright flavor.

5. Serve. Transfer to a bowl and serve warm, or cool and refrigerate for later. This spread is great either warm or cold.

Top Tips

• If the bean spread gets too thick after refrigeration, just add a little water to thin it out.

• You can use any canned beans or chickpeas instead of pinto beans, switch up the spices with Mexican chili powder or cumin, or add other fresh ingredients like cilantro or corn.

• Store leftovers in the fridge for up to a week, or freeze for up to 3 months, and stir to recombine after defrosting.

Did you try this pinto bean spread? Let me know how it turned out in the comments.

Enjoy!