Sandwiches and Wraps/ Vegan Recipes

Chunky Bean Spread Sandwiches

Chunky bean spread sandwiches

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

Serves: 4 to 6

  • 15- to 16-ounce can pinto or pink beans, drained and rinsed
  • 1/2 medium green or red bell pepper, finely diced
  • 1/4 cup pimiento-stuffed green olives, finely chopped
  • 1 to 2 scallions, green part only, thinly sliced
  • 2 tablespoons vegan mayonnaise, or more, as desired
  • 1 tablespoon lemon juice, or to taste
  • 1 teaspoon ground cumin
  • Freshly ground pepper to taste
  • Thinly sliced tomatoes
  • Fresh whole-grain wheat, rye, or sourdough bread
  • Sprouts or shredded lettuce

In a shallow bowl, mash the beans with the tines of a fork or a potato masher.

Finely chop the bell pepper, olives, and scallions. Combine them with the beans and stir in the mayo, lemon juice, cumin, and pepper.

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

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9 Comments

  • Reply
    Kendra
    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!

  • Reply
    Nava
    January 29, 2012 at 9:31 pm

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

  • Reply
    Peter Cseszarik
    July 25, 2014 at 11:58 am

    Fantastic looking. Definitely trying it. Thanks

  • Reply
    Phyllis Weaving
    July 25, 2014 at 1:09 pm

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

  • Reply
    Arnie
    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.

  • Reply
    Anna
    November 5, 2016 at 2:42 pm

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

    • Reply
      Nava
      November 6, 2016 at 12:36 am

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

  • Reply
    Barbara
    January 9, 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!

    • Reply
      Nava
      January 9, 2017 at 9:23 pm

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

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