| bread from Bachmann | |
| 200 g | white beans, uncooked |
| 1 pinch | salt |
| 1/2 tbsp. | tomato purée |
| 1 | small chili pepper, finely sliced |
| 1 | garlic clove, finely chopped |
| 1/2 | lemon, juice |
| 1 dl | vegetable stock |
| 1/2 dl | olive oil |
| 1/2 | bunch of parsley, finely chopped |
| 1 tsp. | Maggi seasoning sauce |
| paprika, oregano, salt, pepper |
Preparing Spicy Bean Dip
Soak the beans over night (ca. 12 hours) in cold water, rinse, add to a pan with water, season with a pinch of salt and cook for around 60 minutes until soft (test with your finger). Make sure the beans are always covered with water while cooking. Drain through a sieve, rinse with clear, cold water. Puree the cooled down beans and mix with the other ingredients to a creamy dip. Season with paprika, oregano, salt and pepper, garnish. Serve with toasted bread, lightly drizzled with olive oil and some fleur de sel.
Tip: instead of bread, you may also serve your bean dip with different vegetables (carrots, sweet pepper, celery)
