Savory Bean Paste with Oat and Lentil Milk

This savory bean paste combines the rich flavors of red lentil and field pea milk with the robust depth of tomato paste. Enhanced with a touch of butter, it creates a creamy, satisfying spread that's perfect for a keto-friendly vegetarian diet. The combination of legumes ensures a protein-packed dish that is both hearty and nutritious, making it ideal for a wholesome meal.

Ingredients:

• 2 cups oat milk
• 2 cups red lentil bean milk
• 2 cups field peas milk
• 8 oz tomato paste
• 1/4 cup butter

Instructions:

1. In a medium saucepan, melt the butter over medium heat.
2. Add the oat milk, red lentil bean milk, and field peas milk to the saucepan, stirring to combine.
3. Bring the mixture to a gentle simmer, allowing it to heat through for about 5 minutes.
4. Stir in the tomato paste, mixing thoroughly until you achieve a smooth consistency.
5. Continue to cook on low heat for another 10-15 minutes, stirring occasionally to prevent sticking.
6. Once the mixture has thickened to your desired paste consistency, remove from heat and let cool.
7. Transfer the bean paste to sterilized jars for canning, ensuring there is no air trapped inside.
8. Seal the jars and process them in a boiling water bath for 15 minutes to ensure they are preserved.