3 Legume Butter
Peanuts, soybeans and kidney beans get to play in this unique spin on your favourite spread. Add salt and/or sugar to taste (or if you're feeling REALLY decadent, use melted butter for the oil!). Makes 13 two-tablespoon servings.
Total time
60 min
Servings
13
Calories
190.7
Category
Spreads
3 Legume Butter is a protein-dense, soy-forward spread that reimagines the pantry staple using a unique blend of roasted soybeans, kidney beans, and soynuts. This unconventional, ultra-smooth spread is perfect for adventurous plant-based home cooks looking for a hearty alternative to traditional nut butters.
Ingredients
Makes 13 servings
- 1/4 roasted soybeans
- 1 2/3 kidney beans
- 11 Soynuts
- 1/4 raw peanuts
- canola oil
- water
- salt
Method
In a food processor or blender, combine the roasted soybeans, roasted kidey beans and enough boiling water to cover. Let stand 30 minutes.
Turn the processor on and run until they are finely chopped, then add peanuts and process until the mixture forms a doughy mass.
Stream in oil, followed by as much water as you need to get a spreadable consistency.
Finally, add the flavourings you desire and puree inches.
Cook's notes
- Use boiling water to rehydrate the roasted soybeans and kidney beans; this softens the skins, ensuring the final texture remains creamy rather than gritty.
- Process the legumes into a 'doughy mass' before adding liquid to ensure the individual soybean and kidney bean particles are fully pulverized.
- Slowly stream in the canola oil while the processor is running to emulsify the fat, which creates a rich, glossy finish similar to commercial nut butters.
- If you prefer a bolder flavor profile, toast the raw peanuts in a dry pan until golden before adding them to the processor to enhance the earthy notes.
Easy swaps
- Instead of canola oil, use grapeseed oilProvides a more neutral flavor profile if you want the nuttiness of the soynuts to remain the focus.
- Instead of kidney beans, use navy beansOffers a much milder taste and a starchier texture that helps thicken the spread faster.
- Instead of raw peanuts, use raw sunflower seedsA great nut-free alternative that mimics the rich, oily profile of peanuts perfectly.
- Instead of salt, use miso pasteAdds a deeper, savory umami quality that complements the fermented notes of the soybeans.
Frequently asked
Can I use canned kidney beans instead of roasted?
This recipe specifically requires roasted kidney beans to achieve the correct moisture content and flavor profile; canned beans contain too much excess water.
Why is the mixture doughy before I add the liquid?
The doughy phase is essential for breaking down the tough outer skins of the roasted soybeans and soynuts into a uniform base.
What is the best way to serve this spread?
It serves beautifully on toasted rye bread, as a savory dip for crisp carrot sticks, or swirled into warm morning porridge for extra substance.
How do I achieve a thinner consistency?
Simply add hot water one tablespoon at a time while the processor is running until you reach your preferred spreadability.
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