Quick kidney beans spread *vegan*

If you've had enough of buttered bread, you've come to the right place. This kidney bean spread with tomatoes is quickly prepared and mega delicious!

Another boring cheese sandwich? Or the cream cheese spread from the supermarket? From today, there will be variety on your plate. This kidney bean spread will make sure of it! 😊

Imagine this: You open the fridge and discover something very special - a homemade spread that not only tastes incredibly delicious, but is also healthy.

I am talking about my latest kitchen experiment - the Kidney bean spread. It is creamy, full of flavor and so easy to prepare.

Perfect for a quick snack between meals, as a highlight on your party buffet or as a healthy alternative to conventional spreads. It has managed to become one of my favorite spreads in a very short time and is now regularly on the table. ❤️

Today I'll show you how to make it and what makes this kidney bean spread recipe so special!

Little Tip: My homemade Potato bread with spelt flour goes perfectly with the spread!

What are the benefits of the kidney bean spread?

You can also buy spreads, so why bother making them yourself? Frankly, I haven't yet found a bean spread that was worth the money. Most of them are over-seasoned or taste completely boring.

They contain additives, sugar, binding agents and much more. But you don't need any of that. You can make your own from beans, tomatoes and a a few ingredients stir together a delicious bean dip. 😋😊

If you have a food processor, the bean dip is ready in just a few minutes. It's even quicker than going to the store.

If you rely on homemade products, you know what ends up in the spread and in this case it is quite delicious and rich in Nutrients.

Mixed with lots of tomatoes, tart pickles, and spicy chili salt, this recipe is one of my all-time favorites.

Perfect for spread fans: lentil curry!

This red bean spread is

• vegetarian and vegan and therefore lactose-free, free of egg, meat and fish
• prepared in 5 minutes
• delicious in wraps and on bread
• an optical eye-catcher
• rich in long chain carbohydrates and protein

What ingredients do I need for the vegan kidney bean and tomato spread?

Let's take a quick look at the ingredients list. That way, you'll know exactly which ingredients you need - and I'll also tell you how you can substitute them if you don't have them to hand.

Beans

You can either Canned beans use or Dried beans. If you have time, take dried kidney beans and gives way them 12 hours long in water one. The next day they are cooked for an hour. The spread tastes much more aromatic with home-cooked beans. The work is worth it!

If you don't have kidneys, then it will work with any other type of bean. Only the color of the spread will be slightly different. However, the taste will not change.

I also like to use white beans instead or if you like it even darker, go for black beans. 🙂☝️

Beans are super healthy. They contain very many Dietary fiber, that are good for our digestion - even if it doesn't always feel that way. The body gets used to it when you start eating more legumes.

Pulses of all kinds provide a lot of protein and iron. They can lower cholesterol levels and stabilize blood pressure.

And very practical: they fill you up particularly quickly. The long-chain carbohydrates ensure that the Blood sugar level only rises and falls slowly. So you prevent Cravings.

You can prepare many other delicious recipes from beans, such as

• Succulent bean brownies
• Kidney bean patties
• Pumpkin goulash with chickpeas and beans
• Or a burger made from black beans

Tomatoes

Beans and tomatoes are a dream team. Tomato paste is used in this recipe because it has a very intense flavor and is not too runny. If you don't have Tomato paste and only have access to strained tomatoes, then use half of the specified quantity.

We also need Dried tomatoes, which are in Oil and finally the oil itself. If you only have dried tomatoes that are not pickled, soak them in oil overnight. This softens them, which is of course much more pleasant in the spread.

I don't think much of fresh tomatoes in this case. They are too watery and store-bought tomatoes are usually pretty tasteless.

If you have a lot of tomatoes in your garden or on your balcony, I can recommend this: You can easily make your own sun-dried tomatoes!

Onion and cucumber

We now need another small onion. I like to use brown onions because they are more Sharpness are included. However, you can also use the sweet red onions if you prefer.

You shouldn't do without onions in this recipe. They are an important flavor carrier and provide a bit of bite.

The Cucumber adds acidity to the recipe. You need to use them in very small cubes cut so that they are not too prominent. If you don't have or don't like cucumbers at all, you can take a small sip of Apple cider vinegar or Wine vinegar stir into the recipe.

Finally, season with chili salt or chili oil to add a little spiciness to the kidney bean spread. That's all there is to it!

PS: Also You can make your own pickles very quickly!

Recipe: 5 minute kidney bean spread

Are you ready? Then let's get started! I'm going to tell you how to make the dip really quickly. You can find detailed instructions here. It's aimed at anyone who doesn't have much experience in the kitchen.

If you regularly wield a pot, pan and wooden spoon, you will find a list at the end of this article. Short version of the recipe.

This recipe is sufficient for 10 portions.

Ingredients:

• 1 tin of kidney beans (approx. 400 g)
• 100 g tomato puree
• 3 tablespoons of sun-dried tomato oil
• 1 tbsp dried tomatoes
• 1 small onion
• 1 gherkin
• 1 tsp paprika powder
• 1⁄2 tsp chili salt

Also: knife and board, powerful food processor* and bowl.

Prepare the beans

Open the tin and pour the beans into a sieve. Pour plenty of water over them until it runs clear. Wash them through with your fingers.

Put the beans in the food processor.

Add the tomato purée and oil

Add the tomato purée to the beans. You need 100 grams, which is about 5 tablespoons.

Open the jar of sun-dried tomatoes and scoop out about 3 tablespoons of the oil. Alternatively, you can also use olive oil, but it is not as aromatic.

Blend the ingredients in a food processor until a paste forms. You may need to scrape the mixture into the center of the machine with a spatula so that the cutting blades can reach the beans.

Cutting ingredients

Fish the tomatoes out of the jar. Cut them into small pieces. The smaller, the better. I cut them lengthwise and then crosswise several times. Small cubes are ideal. This can be quite a squishy job, so you need to use a really sharp knife.

If it doesn't work properly, put it in the food processor. However, I don't like doing this because it chops the tomatoes so finely that you don't get anything out of them.

Peel the onion and cut it into small cubes.

And finally, the gherkin - small cubes here too! It should only play a supporting role in the recipe and not steal the show from the beans.

Mix ingredients

Now put all the ingredients together in a bowl. Stir them together with a spoon and don't forget to add the paprika powder and chili salt.

The bean spread is ready!

What can I use to refine the bean spread?

Not quite convinced of the recipe yet? No problem! You can of course adapt it to your liking. How and with what, I'll tell you now. Here are inspirations that you will really like

• Curry powder
• Nutmeg
• Cress
• Chives
• Parsley
• Caraway seeds - in case you get flatulence from beans
• Fresh savory
• Mustard
• Capers
• Olive oil
• Ginger
• Lemon juice
• Yeast flakes
• Thyme
• Oregano
• Garlic
• Coriander seeds

and much more.

Mix ingredients as you like or keep it simple: beans, salt, pepper, onion and garlic.

Quick lentil curry spread *vegan*

FAQ - the most frequently asked questions about the recipe

Here you will find the answers to important questions you may be asking yourself 😊

What is the shelf life of the kidney bean spread?

Have you done too much? That's not a problem. You can keep the spread in the fridge for 3-4 days. It tastes even better the day after you make it because the ingredients mix really well.

Do you still have too much left over? Then you can prepare a burger and spread the spread on the buns. You can also mix the spread with rice or spread it on savory pancakes.

Can I freeze the spread?

I haven't tried it yet, but onions and cucumbers always become very rubbery when frozen due to their high water content.

However, as the beans predominate, it may well be possible to freeze them. Information without guarantee 😁

Which types of beans are suitable for spreads?

If you don't have kidney beans to hand or don't tolerate them well (like me), you can also use these alternatives:

• Black beans: they have a strong, nutty flavor
• White beans: They have a neutral taste and go well with many spices and herbs
• Fire beans: they taste mild and nutty
• Adzuki beans: They have a slightly sweet taste

And of course any beans you like. Or alternatively: chickpeas.

Does the kidney bean spread work without a food processor?

You have no powerful food processor*? Then try a stand mixer, an electric chopper, a food processor, an Blender* or a potato masher.

The beans don't have to be completely mashed, it even looks nice if you can still see pieces.

Mega delicious: avocado spread with cream cheese!

And here, as promised, the Short version of the recipe.

My conclusion

A kidney bean spread is made quickly. You only need a few ingredients and can refine with different spices and herbs as you like. It tastes good on bread, in a wrap or if you prepare it a little thinner as a dip for vegetables.

Good luck and enjoy! 😊

To browse further:

• Juicy kidney bean burger: the delicious 10 minute veggie burger
• Cooking pumpkin in the oven - Delicious pumpkin wedges from the oven
• The most delicious plum compote in the world + preserving instructions

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