Easy Vegan Bean Spread - cooking recipe

Ingredients

1/2 medium white onions or 1/2 medium yellow onion, minced
1 tablespoon olive oil
1 -2 garlic clove, minced
1 medium celery (with leaves, minced)
1/4 cup diced green bell pepper (or 1/2 jalapeno, diced for spicier version)
2 tablespoons tomato paste (I use ketchup or even BBQ sauce)
1/2 teaspoon italian seasoning (salt-free) or 1/2 teaspoon taco seasoning (salt-free)
1 1/2 cups beans, of your choice cooked and mashed
2 teaspoons white vinegar, to taste
1/4 teaspoon salt
fresh ground pepper
Other Suggested Ingredients
fresh parsley
shoyu
fresh lemon juice
cumin
cilantro leaf
cayenne

Preparation

Begin by sauteing on medium heat the onion and garlic in the olive oil until soft.
Next add the celery and pepper if using and cook another 2 to 3 minutes.
Add the garlic, tomato paste, herbs of your choice. Simmer about 10 minutes. (*Alternately, you can add the beans into the pan with the celery, onion, tomato paste, etc. and simmer. Do not allow the beans to dry out, adding a bit of water or stock if necessary.).
Place the cooked, warmed beans into a serving bowl.
Add the sauce along with the vinegar, salt and pepper into the mashed beans and mix well. Bean mixture should be spreadable but not watery.
Adjust seasoning.