Mexican vegetable spread

Ingredients for 4 servings:

• 250 g kidney beans, drained from the can, or cooked from 120 g dry beans
• 200 g tomato paste
• 120 g Ajvar, or paprika paste, depending on the desired consistency up to 180 g
• 120 g corn kernels, cooked
• 2 tbsp spice mix (fix for chili con carne from my profile), depending on taste up to -4 tbsp
• n. B. Salt
• e.g. cayenne pepper

Instructions

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

delicious – vegan, lactose-free, gluten-free, only vegetables and spices

Drain the kidney beans well, rinsing canned beans thoroughly beforehand. Then mash the kidney beans with a fork until they’re chunky. If you prefer a particularly smooth spread, you can also use a blender, but it’s not necessary. Stir in the tomato paste and add enough ajvar until the consistency is just right. Now mix in the corn and season to taste, adding salt or pepper if desired. If the spread is too soft, mashed kidney beans will firm it up; tomato paste will also firm it up a bit. If it’s too hard, soften it with ajvar or tomato juice. The spread tastes great on bread/rolls (white or dark), but also with steaks, meatballs, patties, etc., and as a dip for tortilla chips, breadsticks, etc. For us, it’s a staple at office breakfasts with various spreads, as well as at quick dinners and picnics, where it also makes a great color addition, especially since many spreads are otherwise dairy-based. Leftovers can also be warmed up and, with a little tomato or vegetable juice, made into a sauce or pancake/tortilla filling.