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Kidney bean spread

updated

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Ingredients for 2 servings:

  • 1 can kidney beans
  • 1 chili pepper(s)
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 anchovy fillet(s)
  • salt and pepper
  • 1 small bunch of parsley, flat

Instructions

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

Wash the beans and drain. Wash the parsley and chili pepper, deseed the chili pepper, and chop both. Using a hand blender, blend the beans, lemon juice, oil, and anchovies until smooth. Add the chili and parsley and season with salt and pepper. This goes well with fresh baguette.

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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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