This is one of our favorite spreads, super delicious and healthy.
In can be used just as a spread on a bruschetta or as an alternative to hummus in your preparations.
You basically make a beans soup, then blend the beans and veggies with a bit of the
liquid.
INGREDIENTS:
200 gr of dried beans
1 medium onion
2 carrots
1 red bell pepper
2 fresh tomatoes
1 tablespoon of extra vergine olive oil
1 garlic clove
1 slice of celery root (optional)
salt
Make sure to pre-soak the beans for at least 12 hours.
Start by cooking your beans in a medium sized pot in a couple of litres of water with some salt for about 2 hours. The cooking time of dried beans varies a lot, so make sure to taste them to see if they're cooked.
Mince the onion, carrots, red bell pepper, celery root.
Blend the fresh tomatoes into a paste.
When the beans are cooked, add the minced veggies and the tomatoes and keep cooking
for another half and hour.
You can now blend together the beans, veggies, about 2-3 tablespoons of the soup liquid, the minced garlic and 2 tablespoons of extra vergine olive oil.
If the spread is not creamy enough, you can add some more soup liquid.
NOTE: In this recipe we used dried beans for extra flavour and nutrition, but you can also use canned ones.
Skip the pre-soaking and the cooking for 2 hours.
Just add the canned beans in a litre of water together with all the veggies and cook for half an hour.
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