Spicy kidney bean salad

Ingredients for 5 servings:

• 250 g kidney beans, dried
• 1 large bell pepper(s), red
• 1 vegetable onion(s)
• 1 lemon(s), juice
• 3 garlic cloves
• 50 g Italian herbs, frozen
• 200 g crème fraîche
• 3 tbsp tomato paste
• 3 tbsp sweet chili sauce
• 2 tsp sambal oelek
• 3 tbsp paprika powder, sweet
• 1 tsp sugar
• Salt
• Olive oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 2 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 4 hours

Soak the beans in water the day before. Dice the onion and bell pepper into fairly small cubes. Finely chop the garlic. Cook the beans according to the instructions. Heat oil in a pan. Add the diced onion, season with salt, and fry. Sprinkle with paprika and mix with the onions. Add the lemon juice and sauté for about 2 minutes. Add the garlic and the remaining ingredients (except the diced bell pepper). Cook uncovered for about 15 minutes on the lowest heat. Add the diced bell pepper. Season again with sambal oelek, sugar, and salt. Adjust the spiciness to taste. Once cooled, let the salad marinate in the refrigerator for about 2 hours. The salad makes a great small meal or as a side dish for a BBQ.