Kidney bean and tomato spread

Ingredients for 1 servings:

• 1 can kidney beans, drained weight 255 g
• 140 g onion(s)
• 1 tbsp oil, e.g. from dried tomatoes
• 50 g apple
• 90 g tomato paste, 2-fold concentrated
• 1 tsp salt
• 1 tsp, heaped thyme, dried
• 40 g tomatoes, dried in oil, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

vegan spread

Place the kidney beans in a sieve, rinse with water, and drain well. Peel and dice the onions, then sauté them with the oil in a pan over medium heat. Meanwhile, peel the apple and finely grate it. Place the grated apple, kidney beans, onions, and tomato paste in a bowl and puree until smooth. Add the salt and thyme to the paste and stir in. Finally, pour everything into tightly sealed jars and store in the refrigerator. The first time I made this spread, I chopped up 40g of sun-dried tomatoes and pureed them with the spread. You can adjust this according to your taste and availability. The paste has approximately 530 kcal.