Kidney Bean and Banana Pepper Spread

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I cater to a lot of vegan and gluten intolerant people. I have concocted a few recipes that will tantalize the taste buds and conform to the vegan, gluten free crowds.

This recipe starts with:

12 oz cooked kidney beans

12 oz cooked black beans

1/2 cup banana peppers pickled

1/2 cup sesame butter

2 cloves raw garlic

1/4 cup extra virgin olive oil

salt and pepper to taste

lemon juice to taste.

All of the ingredients are put into a food processor until almost smooth then add the black beans for more protein and color.

Garnish and serve with veges and rice crackers.

This is just as tasty for you non gluten free folks as well.

Have the best Holiday season ever!

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