Samstag, 16. April 2011

Pinto bean spread with dill

Leftover beans shouldn't rot away in the fridge - so I created this savoury spread.
You can throw in whatever beans you have left. It tastes great with lentils too!

3 cups cooked beans with some cooking water
2 onions - minced
4 tblsps fresh minced dill
4 tblsps olive oil
salt & pepper

Sauté the onions in some olive oil for 10 minutes. Let them cool a bit.
Add all ingredients to the food processor and mix until smooth. If it is too dry, add some cooking water.
Season with salt & pepper to taste.

I serve this spread on roasted wholegrain spelt bread.

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