Feuriger Bohnenaufstrich (vegan) (fiery bean spread)
A spicy kidney bean spread built around fresh chili blended in raw rather than added as flakes or powder, which gives a brighter, sharper heat with real vegetable flavour behind it instead of just background warmth. Draining the beans thoroughly before blending is what keeps the spread thick enough to hold on bread instead of running off.
Prep10 min
Servings4
Christoph's fiery bean spread, the fresh chili blended in raw for a brighter, sharper heat than flakes give.
Ingredients
Units
Temperature
Servings
Spread
- 400 g kidney beans, drained well, tinned rounded
- 1 red chili, seeds removed for less heat, if preferred rounded
- 1 garlic clove rounded
- 30 ml olive oil rounded
- 15 ml lemon juice rounded
- 10 g ground cumin rounded
- to taste fine salt rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Drain the kidney beans thoroughly, shaking off as much liquid as possible.
- Blend the beans, chili, garlic, olive oil, lemon juice and cumin until mostly smooth, leaving a little texture.
- Season with salt. Chill before serving.
Notes
- Drain the beans thoroughly before blending. Tinned beans carry more liquid than expected; skipping a proper drain leaves the spread too loose to hold on bread.
- Blend the chili in fresh rather than using flakes or powder. Fresh chili gives a brighter, more rounded heat with real vegetable flavour behind it, not just background warmth.
- Adjust the chili’s heat by removing or keeping the seeds and membrane, where most of the capsaicin lives.
- It keeps for 4 days in the fridge, and the heat mellows slightly and rounds out after the first day.
Ingredient substitutions
- Kidney beans can be black beans or pinto beans.
- A pinch of smoked paprika adds depth alongside the fresh chili heat.
- Serve on toasted bread, with crackers, or as a dip for raw vegetables.
From Christoph Mayer