Dip

Kidney bean spread

20 Min.

Only 1 portion

Vegan

Info

Perptime 20 Min.

Ingredients

Portions

200 g tofu, smoked
1 tin Rapunzel Red Kidney beans
1 onion
3 tbsp Rapunzel Olive oil Crete P.G.I. extra virgin
1 tsp parsley, chopped
2 tsp marjoram, freshly chopped or dried 1 1/2 tsp marjoram
1 pinch Rapunzel Herb salt with 15% herbs & vegetables
freshly ground black pepper

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Cut tofu into small pieces. Rinse beans on a sieve briefly and drain. Peel the onions and finely dice them. Wash parsley and finely chop. Heat the olive oil in a frying pan, fry the onions, add the marjoram and sauté briefly. Take it from the stove and let it cool off.

Put everything in a tall container and puree creamy with the blender. Add parsley and season with salt and pepper. If necessary, add a little more olive oil if it does not stir well creamy.

You can easily store the "liverwurst" In a clean, sealable glass for about 1 week in the fridge.

Tip: Leave the spread in the fridge for one night before eating.