Walnut and Kidney Bean Spread

Ingredients:

1/3 cup chopped walnuts

2 cloves garlic

2 tablespoons red wine vinegar

2-3 tablespoons water

salt

1/8 teaspoon cayenne pepper

fresh ground black pepper

2 15-ounce cans Teasdale kidney beans drained and rinsed

3 tablespoons chopped parsley

Directions:

1. Place the walnuts and garlic in a food processor and process until finely chopped, stoping machine and scraping down sides as necessary. Add the vinegar, 2 tablespoons water, salt, cayenne and black pepper and process until it forms a chunky paste. Add additional water if necessary.

2. Add the well drained beans to the processor and pulse about 6 to 8 times, enough to crush most of the beans but not puree them.

3. Transfer to a bowl and top with parsley. Cover and refrigerate for at least 1 hour before serving.