Bean spread with paprika

Bean spread with paprika

Total: 15 min. | Active: 15 min.
vegetarian, vegan, lactose-free, gluten-free
Nutritional value / 100 g: 232 kcal
, Fat: 5 g
, Carbohydrate: 29 g
, Protein: 12 g

Ingredients

400 g

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Spread

1 tin red kidney beans (approx. 400 g), rinsed, drained
60 g dried tomatoes in oil, drained
40 g dried apple segments, coarsely chopped
2 tbsp fried onions
1 dl water
1 tsp smoked paprika
¼ tsp salt
a little pepper
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Utensils

One airtight jar, approx. 400 ml.

How it's done

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Spread

Place the beans and all the other ingredients in a blender, puree until smooth.

Good to know
That fits: Café complet
Shelf life: Refrigerate in an airtight container for approx. 1 week.

How-tos

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