crumbly bean spread

Ingredients for 1 servings:

• 150 g beans, fresh wax beans
• 1 onion(s)
• 1 clove(s) garlic
• 2 tbsp oil (coconut oil)
• 2 stalks of savory
• 1 tbsp sunflower seeds
• herbal salt
• chili flakes
• Pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wax beans not as a salad

Clean the beans, remove the ends, cut into pieces and place them in a pot with a sprig of savory and water, add a little salt, and bring to a boil. This takes about 10-12 minutes. Peel the onion and garlic and dice finely. Pick the leaves off the second sprig of savory and chop them very finely (save a very small amount for garnishing). Heat 1 tablespoon of coconut oil in a pot and sauté everything. Cook with the lid on until soft, adding 1-2 tablespoons of the bean water. This takes about 5-8 minutes. Drain the beans and let cool. Let the onions and garlic cool as well. Place everything in a food processor, along with the second tablespoon of coconut oil and the sunflower seeds, and chop/blend thoroughly. Season to taste and sprinkle with the remaining savory. Tastes best on hearty wholemeal bread.