Summary

Ingredients

• 1 tablespoon olive oil
• 1 small onion (s)
• 1 clove garlic
• 1 tablespoon tomato paste
• 250 ml water
• 1 small can kidney beans (drained weight: 250 g)
• 1 teaspoon, leveled vegetable stock powder
• 0.5 teaspoon ½ cumin
• 1 pinch paprika, hot pink
• salt and pepper

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Instructions

1. First rinse and drain the kidney beans. Dice the onion and sauté in a saucepan in the oil until translucent. Add garlic (finely diced or pressed) and tomato paste and fry briefly, then deglaze with water. Stir in the vegetable stock powder and spices and add the kidney beans. Bring to the boil and simmer in an open saucepan for 15 minutes over medium heat.
2. Puree the hot mixture finely, if necessary, add salt and pepper to taste. Put the mixture in a bowl and let it cool down. Then let it steep in the refrigerator for about 2 hours.
3. Tastes good as a nacho dip, but also as a spread, e.g., ideal for grilling.
4. Tip: If you like it spicier, you can use a little less tomato paste and add a little sambal oelek instead.