Red and white bean spread

Ingredients for 1 servings:

• 100 g beans, white, dried
• 1 bay leaf
• 500 ml water
• 100 g onion(s)
• 2 cloves garlic
• 2 tbsp olive oil
• 2 tsp thyme, dried
• 2 tsp vegetable stock powder
• 1 ½ tsp tomato paste
• 1 ½ tsp paprika powder, sweet
• ½ tsp paprika powder, hot
• 1 pinch(s) of cayenne pepper
• 1 tsp marjoram, dried
• ½ tsp mace, ground
• 1 pinch(s) of allspice powder
• 1 pinch(s) cardamom powder
• pepper, black

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 25 minutes

Soak the beans with the bay leaf overnight in 500 ml of water. The next day, cook for about 1 hour until tender. Drain, reserving the water. Discard the bay leaf. Puree the beans with 7 tablespoons of the cooking water. Finely dice the onions and garlic, sauté in oil, adding the thyme at the end and braising briefly. Stir the bean puree and stock into the onions. Divide the mixture in half. Season one half with tomato paste, paprika, and cayenne pepper. Season the other half with marjoram, mace, allspice, cardamom, and black pepper.