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Vegetarian kidney bean and tomato spread

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Ingredients for 10 servings:

  • 1 can kidney beans, 225 g drained weight
  • 1 m.-sized onion(s)
  • 2 garlic cloves
  • 60 ml olive oil
  • 40 g butter
  • 120 g tomato paste
  • 1 tsp salt
  • pepper
  • Paprika powder

Instructions

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

Peel and dice the onion and garlic. Heat the olive oil in a saucepan and sauté the onions and garlic until translucent. Combine all ingredients, including the sautéed onions, garlic, oil, and spices, in a blender or blend with an immersion blender until smooth. The spread can certainly be made vegan without butter. Other herbs and spices can be used according to taste. The spread will keep in a jar in the refrigerator for several days.

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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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