ULTRA LIGHT PEANUT BUTTER
  • 1 Quart boiled vegetables reserved from Soup Stock
    • 4 peeled carrots
    • 1 onion
    • the top and bottom 3" of a large bunch of celery
    • salt and pepper to taste
  • 1 Tbsp sugar
  • 2 Oz crunchy peanut butter
  • 4 Oz dry instant refried beans
  • salt to taste
Use a food processor to puree the vegetables from Soup Stock and heat them in a saucepan/ microwave. Stir in the instant refried beans, peanut butter and sugar until the mixture is smooth, let it rest a few minutes and mix again. Salt to taste. Firms up when chilled. About 15 calories/oz serving. Use it just like peanut butter or as the base for a Thai-style peanut sauce.

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