English Muffin with White Bean Spread

1 can white beans or cannellini beans, rinsed and drained, or 1 1/2 cups cooked
1 1/2 Tbsp Tahini
1/4 tsp EACH: Salt, onion powder, turmeric and paprika
1 whole grain English muffin, split and toasted
2 slices tomato
8 baby spinach leaves, micro-greens, or greens of choice

Retain some bean cooking liquid to add for consistency, if desired. In a medium bowl, use a fork to mash beans and mix in seasoning. Add bean liquid to desired moisture level. Layer spinach, bean spread, tomato and additional seasoned sprinkles and serve. Save leftover bean spread and use on crackers, mix in with pasta, eat with a spoon, etc.

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