Feuriger Bohnenaufstrich (vegan) (fiery bean spread)
Units
Temperature
Servings
Ingredients
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
Method
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.