Greetings from Flatbush Farm, Brooklyn, NY!

Here are a trio of winning spreads that would be a swell start to any meal, or maybe even a complete meal if the wine and company were good enough. The recipe comes from chef Mike Roberts of the acclaimed Flatbush Farm restaurant in Brooklyn.

"This
is a fun communal dish that my customers really enjoy. Thanks for the
great beans! Y'all are the best! Let me know what you think."  –Mike Roberts

Herb Goat Cheese

1 pound Room Temp. Goat Cheese
12 ounces Parsley
2 cloves Garlic
Red Chili Flake
Olive Oil
Lemon Juice
S+P

1.) Puree Parsley/ Garlic/ Chili Flake/ Olive Oil
2.) Mix ingredients together and season w/ S+P and lemon juice

 
Tapenade

4 cups washed and pitted Kalamata
¼ cp Sun-dried Tomato
¼ cp Sweet Piquillo Pepper
1 Tbls Washed Caper Berry
Lemon Zest
Olive Oil

1.) Chop Kalamata/ Sun-Dried Tomato/ Piquillo Pepper/ Caper Berry
2.) Mix ingredients together and season with lemon zest and olive oil

 
Bean Puree

2 cps Rancho Gordo Beans( I use a mixture of different beans)
3cps Water
2 Dried Chili Chipotle stem removed
¼ cp Tomato Paste
¼ Red Wine Vinegar
2 Tbls Garlic Oil or Olive Oil
3 Tbls Dark Chili Powder
4 Garlic Clove
S+P

1.)    Soak Rancho Gordo Beans over night in water
2.)    Remove soaked beans from water and place in pot with dried chipotle/ garlic clove/ Dark Chili Powder/Water
3.)    Bring to a boil,  lower the heat and cook slowly for 2 hours
4.)    Add tomato paste and continue to cook and stir for another hour
5.)    Season with S+P/ red wine vinegar/ garlic oil and puree

We Serve All of this with grilled naan bread and an herb arugula salad, but I’m sure it would  taste great with many other types of bread or chips.