Since I got a pressure cooker, beans have taken over my food plans. One pot of beans makes a batch of spread (AKA dip), soup, bean burgers, salads or whatever catches my fancy. (Call it a Bean-of-the-Week plan.) The spreads in particular are now a mainstay, for sandwiches and wraps, dipping or spreading on crackers, both at home and away. Spreads appeal to me any time of day, from breakfast to a late night snack. Simple things make a vegetarian happy, though my craving for variety and the inspiration of many talented cooks means that the outcomes continue to evolve.
<br />This time, I was faced with a big pot of white beans, fresh mint sitting in a vase, and a handful of recipes that inspired me -- on food52, works of DUZE and inpatskitchen sounded great. On I went, with pleasing results.

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