Bessara with cauliflower

Ingredients for 5 servings:

• 1 large cauliflower
• ½ bunch parsley, fresh
• 250 g margarine, vegan
• 80 g breadcrumbs
• 70 g beans, black
• 70 g beans (black-eyed peas)
• 70 g borlotti beans
• 1 dash of olive oil
• 1 large onion(s)
• 1 tsp cumin
• 1 tsp smoked paprika powder
• 500 ml water
• 1 lemon(s)
• 1 sea salt, to taste
• 1 tsp white pepper from Sri Lanka, ground
• 1 pinch(s) sweet paprika powder

Instructions

Working time approx. 30 minutes; Rest time approx. 14 hours; Cooking/baking time approx. 1 hour; Total time approx. 15 hours 30 minutes

vegan bean dip

Soak the beans for at least 14 hours the day before. Peel and dice the onion. Heat oil in a pot and sauté the onion with the cumin seeds for three minutes. Add the smoked paprika and beans. Fill with water and bring to a boil. Simmer over low heat for one hour, stirring occasionally or adding a little more water. The beans are ready when the liquid is almost gone and the beans are beginning to fall apart. Cut the cauliflower into florets and cook in salted water. Wash and chop the parsley. Fry the vegan margarine in a pan with the breadcrumbs. Add the cauliflower and parsley and fry everything together over low heat. Place the beans in a bowl and puree. Add the sweet paprika, salt, lemon juice, and pepper and mix. Season to taste and serve. You can also find the recipe here: https://vegan-cooking-with-thalija.de/archive/1368