Kidney bean dip

Ingredients for 4 servings:

• 1 tbsp olive oil
• 1 small onion(s)
• 1 clove(s) garlic
• 1 tbsp tomato paste
• 250 ml water
• 1 class can/n kidney beans (drained weight: 250 g)
• 1 tsp, leveled vegetable stock powder
• ½ tsp cumin
• 1 pinch of hot paprika powder
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

First, rinse and drain the kidney beans. Dice the onion and sauté in oil in a pan until translucent. Add the garlic (finely diced or pressed) and tomato paste and fry briefly, then deglaze with water. Stir in the vegetable stock powder and spices, then add the kidney beans. Bring to a boil and simmer uncovered over medium heat for 15 minutes. Purée the hot mixture until smooth, seasoning with salt and pepper if desired. Transfer the mixture to a small bowl and let cool. Then refrigerate for about 2 hours. Tastes great as a nacho dip, but also as a spread, ideal for grilling, for example. Tip: If you like it spicier, you can use a little less tomato paste and add a little more sambal oelek instead.