Cassidy Kid

Ingredients for 4 servings:

• 200 g kidney beans, soft-cooked
• 100 ml water
• 50 g ajvar
• 15 g sugar
• 3 tbsp vegetable oil, neutral in taste
• 2 tsp salt
• 2 packets of dry yeast
• 150 g wheat flour
• 500 g quark
• 2 bell peppers, red
• 1 onion(s), red
• 3 garlic cloves, pickled
• 2 tsp salt
• ½ tsp paprika powder
• ½ tsp chili powder

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Kidney bean cookies with spicy paprika curd – an original idea

In a large bowl, puree the kidney beans with the water, ajvar, sugar, oil, and salt. Mix in the yeast and flour (add a little more if the batter is too runny). Place a cloth over the bowl and let it rise for 20 minutes. In the meantime, halve and deseed the bell peppers, wash them, and finely grate them. Peel the onion and dice them. Finely chop the garlic cloves. In a bowl, stir the quark until creamy, then mix in the onion, garlic, and spices. Add the grated bell peppers and mix in. Heat a little oil in a large pan and fry the kidney bean batter into small to medium-sized cookies. Serve with the bell pepper quark.