Vegan paprika and kidney bean spread

Ingredients for 4 servings:

• 4 tbsp oil for frying, e.g. sunflower oil
• 1 can kidney beans, approx. 400 g
• ½ bell pepper(s), red
• 2 garlic cloves
• 1 m.-sized onion(s)
• 5 tbsp tomato paste
• 1 m.-sized carrot(s)
• 1 chili pepper(s), fresh, red, thin, 10 – 15 cm, medium hot
• 1 handful of green beans
• 1 handful of cashews
• 1 tsp savory, dried
• 1 tsp cumin
• 1 dashes white wine vinegar or apple cider vinegar
• 1 tsp paprika powder, hot
• 1 tsp mustard
• 1 tsp agave syrup
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Roughly chop the bell pepper, carrot, garlic, and chili pepper. Roughly chop the onion in half and chop the other half as finely as possible. Bring salted water to a boil. Meanwhile, wash and chop the beans. Then cook the beans in it for 10 minutes. Add the finely chopped onion half to the pan with plenty of oil and season with salt. Brown the onions. Then briefly fry the bell pepper, carrot, the rest of the fresh onion, chili pepper, garlic, and cashew nuts. After a few minutes, add the tomato paste and fry. Shortly afterwards, add the drained kidney beans (preferably rinsed again with water) and the now-cooked green beans. Season everything with pepper and continue frying briefly on medium heat. Let cool slightly. Place everything in the food processor and puree. Add paprika, salt, pepper, agave syrup, cumin, savory, vinegar, and mustard and continue puréeing. Season the spread to taste and, if desired, add a little water to thin it out and purée again. Then fill into jam jars or similar and store in the refrigerator.