crumbly black bean spread

Ingredients for 1 servings:

• 50 g beans, freshly cooked black, alternatively from the can
• 2 tbsp liquid (cooking liquid from the beans)
• 12 olives, black
• 1 small onion(s)
• 1 clove(s) garlic
• 1 tbsp extra virgin olive oil
• 1 tsp flavoring, liquid smoke
• some smoked salt
• chili flakes
• Pepper, freshly ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 18 minutes

made with a leftover of freshly cooked black beans

I used leftover freshly cooked black beans in this recipe. If you don’t have any leftovers and the beans need to be cooked fresh, soak them in water overnight and cook them the next morning with plenty of water for about 50-60 minutes until al dente. Peel and finely dice the onion and garlic. Pit the olives and chop them slightly. Heat the olive oil in a pan and fry the onion and garlic over low heat until golden brown, then add the olives and sauté for about 1 minute. Remove everything from the pan and let it cool. Then put it in a food processor/blender along with the beans, cooking liquid, liquid smoke, a little smoked salt, chili flakes, and pepper and chop thoroughly. Adjust the seasoning if necessary.