Make an excellent spread from leftover beans or bean soup. Purée or mash seasoned leftovers and use the spread for fresh spring sandwiches with local vegetables, like a variety of radishes.
2 cups cooked beans, mashed or puréed
2 cloves garlic, minced
Juice of 1/2 lemon
2 Tbsp. minced chives
1 Tbsp. olive oil
Assorted radishes (black, purple daikon, watermelon)
Microgreens or sprouts
6 slices bread, thinly sliced and toasted
Coarse salt and pepper to taste
Good olive oil, for finishing
In a bowl, blend together beans, garlic, lemon juice, chives, and olive oil; season with salt and pepper. Shave radishes as thin as you can on a mandoline. Spread bean mash on each toasted bread slice; arrange radishes over the top and finish with microgreens or sprouts. Drizzle olive oil over toasts and season with coarse salt and fresh-cracked black pepper.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.