Fact: I love Butter.
Huh? How exactly is that vegan, Miss Katie?
No wait! I’m talking about the likes of Hot Chocolate Butter, not the dairy stuff. Then, there’s peanut butter, cashew butter, banana butter, almond butter, and—of course—coconut butter. Don’t forget cacao butter, which is not only an ingredient in many chocolate confections, it’s also good for the skin. Yes, this little vegan loves butter.
Recently, another butter has made its way into my life, and I see no reason to dissuade it from staying. The name of this butter: Bean Butter.
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Bean Butter
- 1/4 cup (60g) refried beans (Regular beans’d probably work too… How about Chickpea Butter?!)
- 1/3 of a ripe banana (40g). If it’s not super-ripe, add some sweetener.
- 1/4 tsp cinnamon (and other add-ins if desired)
- 1/16 tsp salt
**Banana-less version: Add extra sweetener and forgo the banana. Or sub another fruit, such as canned pineapple.
Directions: Blend all ingredients (or mash with a fork if you don’t have a blender).
This “butter” can also be used as a dip, or—dare I say it—a pudding. Bean pudding?! Hey, why not? Or, you can thin it a little with some non-dairy milk or juice for a fun sauce!
Below, another photo. ‘Cause a CCK post wouldn’t be complete without fake flowers:
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Question of the Day:
What’s your favorite type of butter? Almond? Hazelnut? Pumpkin butter?
Mine is probably coconut butter. But I do also have a soft spot for Banana Butter. And now I must find a space for Bean Butter. Don’t worry; there’s plenty of room for all!
Meghan says
right now I am obsessed with Justin’s chocolate almond butter. thank god it is so expensive or I would be eating it much faster!
ecogrrl says
girl i just made spiced pear butter this weekend based on a recipe for peach butter that i had. take 8 pears, roast in quarters on parchment for 2 hours on a cookie sheet, then food process with brown sugar, cinnamon and cloves. but then what did the note say at the end? spread it out on the parchment in a sheet and bake for 5 more hours at 200 and what do you have? the greatest. fruit rollups. ever. !!!!
Marianne says
Favourite butter? Probably real butter 😉 With peanut butter coming in a close second.
Bean butter eh? Interesting. I could see using something other than refried beans for it. I would think they would be too…taco-ish? Ya know?
Erika says
I am a big fan of most nut butters…except cashew – yuck! 😛
40apples says
oo that looks good!! My butter preferences run towards the roasted almond butter + flax seed (via Trader Joe’s) variety… but I also adore apple butter. Just bought myself my first jar (what!?! i know.) of coconut butter and need to start playing with it… very excited 🙂
libraryscene says
Challenge for ya ~ how to make pb tasting butter without the peanuts! Odd, I know, but ever since I read about fungus and pesticides w/PB, I’ve stopped eating by the jarful and turned to cashew, sunflower and almond. I miss PB, but have not figured out a way to capture the taste. That said, PB&J Larabar, I cave! yum 🙂 Fun blog!
Lisa says
I just made this! When I first saw the post, I was skeptical, but I shouldn’t have been. I wasn’t going to make it, but I ended up with a 1/2 can of leftover chickpeas and nothing to do with it, and then I remembered your recipe. So into my magic bullet went the chickpeas, a banana, some maple syrup, and a tiny bit of almond milk. It was… delicious! Thank you so much for having the courage to post a recipe that someone like me initially thought you were crazy for ;). I shouldn’t have doubted.
themalikwhey says
I once made a chickpea pudding out of 1/3 cup cooked chickpeas, 1/4 cup soy milk, 1 tbsp cocoa powder and a scoop of protien powder. It was delicious!
Hanne says
Omg! Those asiettes…. I mean that plate? you use with the bean butter inside. I have five like those at home, but yours looks bigger than mine. Where on earth did you by them? Does it say where it is from and who made them? I want to by more of them but I think they are old and I don’t know their name or their origin. I know this is very irrrelevant, but I have to know! They are so beautiful!
Please!
Have a great day!
From Finland.
Chocolate-Covered Katie says
Hey Hanne!
I am pretty sure my dad actually brought these bowls back from a trip to Turkey! 🙂
Hanne says
Cool! My i find them in greek 😉
Thanks!
Crafty lil vegan says
I LOVE this idea! I made adzuki bean paste a few years ago with some raspberries, OMG, sooo good ^-^ i’d intended on turning it into mochi…. but i don’t think it made it that far… For another day!
My good friend once tried to make me and my housemates mochi one day… (for those who aren’t familiar, mochi is a japanese dessert of a glutinous rice ball, generall stuffed with sweet red bean paste, or other fillings ^^)
Well.. we didn’t have glutinous rice.. so he used plain ole’ white rice.. we didn’t have red beans.. so he used.. unflavoured.. red icing.. (Read; Icing sugar + food colouring + water…) and topped the unsweetened rice with dark chocolate.. also note these “creations” were bigger than my fist..
We weren’t told of the surprise liquid icing filling.. so that WAS a surprise!
Needless to say.. he is now on a life-long mochi-making-ban…
I wonder what chickpea mochi would be like? I think i may Have to find out!
x
Deborah says
Hi, my fav is hazelnut butter which i just made… Yummy 🙂
I have not been successful with sunflower butter. It had a bitter after taste. So I tried to mix in some dried peaches that had been soaked.. Not good… Do you think date paste might work or maybe a peach paste(from dried peaches) Any other healthy sweetener suggestions? Or suggestions on making sunflower butter(My husband is allergic to peanuts now, so I was hoping to get this to work since I’ve read that it could be similar to peanut butter)
Thanks
Thank you
Unofficial CCK Helper says
Katie does not have a recipe for sunflower butter here on the site, but other bloggers have recipes I have seen so a Google search might lead you to a good recipe. Date paste sounds like a good experiment!
Anon says
Hazelnut butter is the most addictive stuff ever! I make homemade hazelnut butter and if hazelnuts weren’t so expensive, i’d probably have it as a staple all the time >.>