Spicy bean spread

Ingredients for 1 servings:

• 1.2 kg beans, white
• 1 bunch of soup vegetables
• 600 g eggplant(s)
• 600 g onion(s), red
• 600 g celeriac
• 4 bell peppers, red
• 600 g carrot(s)
• 600 ml oil
• salt and pepper
• 2 tbsp paprika powder, rose hot
• 1 tbsp Fondor
• 500 ml tomato(s), pureed

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

longer lasting

Soak the beans overnight, then cook with the soup vegetables. Remove the soup vegetables. First, salt the beans, then drain and purée finely. Bake the eggplant and peppers until the skin turns black, then peel and drain. Coarsely grate the carrots and celery. Finely chop the onions, add them to the heated oil, and fry until light yellow. Add the grated carrots and celery and fry for about 10 minutes. Chop the eggplant and peppers, add them to the pot, and simmer for another 10 minutes. Now add the puréed beans and passata and cook for another 10 minutes, then season with salt, pepper, paprika, and Fondor. Simmer over medium heat for another hour until thickened. Stir occasionally and season again to taste. Tastes fantastic.