• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Vegan Main Dishes

    Chunky Bean Spread Sandwiches

    Published: Dec 3, 2012 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Here’s a cool and casual sandwich that really satisfies. Pinto or pink beans are amply flavored with bell pepper, olives, and scallion. An excellent fresh bread is a must to make these sandwiches in minutes for a quick lunch or dinner. Serve with fruit for lunch and a simple potato salad or slaw for dinner. Photos by Hannah Kaminsky.

    Serves: 4 to 6

    • 1 (15–16 oz) can pinto or pink beans, drained and rinsed
    • ½ medium green or red bell pepper, finely diced
    • ¼ cup pimiento-stuffed green olives, finely chopped
    • 1–2 scallions, green part only, thinly sliced
    • 2 tbsp vegan mayonnaise, or more, as desired
    • 1 tbsp lemon juice, or to taste
    • 1 tsp ground cumin
    • freshly ground pepper, to taste
    • thinly sliced tomatoes
    • fresh, whole-grain wheat, rye, or sourdough bread
    • sprouts or shredded lettuce
    1. In a shallow bowl, mash the beans with the tines of a fork or a potato masher.
    2. Finely chop the bell pepper, olives, and scallions. Combine them with the beans and stir in the mayo, lemon juice, cumin, and pepper.
    3. Let everyone assemble their own sandwiches as follows: Layer tomatoes on slices of bread, then dollop a generous amount of the bean mixture over them (you can do those steps in reverse order as well—bean spread first, then tomatoes). Top with a handful of sprouts or lettuce, then cover with another piece of bread, or serve open face.

    Chunky bean spread sandwich

    •  Here are lots more recipes for vegan sandwiches and wraps.

    More recipes you may enjoy

    • Vegan Vodka Pasta
    • Farro Bowl
    • Sweet Potato Lentil Soup (Vegan & Vegetarian)
    • Sweet Potato Black Bean Chili

    Reader Interactions

    Comments

    1. Kendra says

      January 28, 2012 at 3:21 pm

      Absolutely delicious!! I forgot to strain my beans and my "food processor" was a single-service smoothie maker, so it was a littler runnier than I would have liked, but the taste is amazing. Also, this is perfect for a vegetarian college student like me to bring lunch to campus instead of spending money on french fries and such. I will definitely be recommending this to my friends!

    2. Nava says

      January 29, 2012 at 9:31 pm

      Glad you enjoyed it, Kendra! Beans are a great, inexpensive, and, in my opinion, underused food group!

    3. Peter Cseszarik says

      July 25, 2014 at 11:58 am

      Fantastic looking. Definitely trying it. Thanks

    4. Phyllis Weaving says

      July 25, 2014 at 1:09 pm

      was only talking at lunch time about looking for some new sammie recipes thanks looks good.

    5. Arnie says

      July 28, 2014 at 10:43 pm

      This was so delicious. Easy to make and tasty. What's not to love! My wife even liked it. And, that is saying a lot.
      2 thumbs way up.

    6. Anna says

      November 05, 2016 at 2:42 pm

      Do we need to use vegan mayonnaise? Is there something else we can use to substitute?

    7. Nava says

      November 06, 2016 at 12:36 am

      Anna, you can use your favorite salad dressing. This just needs a little something for flavor and moistness.

    8. Barbara says

      January 09, 2017 at 1:01 pm

      Just made this and it's quite good. I didn't have any lemons, so when I tasted it, it definitely needed some tartness. I decided to add some dill pickle juice. I also added some mustard, garlic powder, and a little fresh chopped onion. I wanted to find a basic recipe for a bean sandwich spread that wasn't chick peas, and your recipe is just what I needed! Thank you!

    9. Nava says

      January 09, 2017 at 9:23 pm

      Thanks so much, Barbara — glad you enjoyed this. I love the idea of the pickle juice!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • 25+ Vegan Valentine’s Day Desserts
    • 11 Best Vegan “Cheese” Recipes
    • Vegan Christmas Cookies
    • Vegan Jalapeno Poppers
    • Vegan Banana Cake
    • Chickpea Chocolate Chip Cookies

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media

    917 shares