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Kidney bean spread with fire

updated

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Ingredients for 1 servings:

  • 75 g kidney beans, from the can
  • 3 chili pepper(s), dried, less for sensitive people
  • 3 tbsp tomato paste
  • 50 g butter, soft
  • 75 g quark
  • Paprika powder, sweet or even better pimenton picante
  • possibly turmeric, a little, for the coloring
  • ½ tsp curry powder, hot (preferably roasted curry powder)
  • Salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Puree the beans with chili peppers, tomato paste, turmeric, and curry powder. Add the butter and quark and mix well. Season with salt and paprika.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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