Bean cream from Peru
ingredients for 4 people:
250 g lima beans or other dried white beans
1 ½ l of water
1 Sprig of fresh savory
1 Sprig of fresh thyme
1 onion (about 100 g)
1 clove of garlic
2 Eßl, cold-pressed olive oil
½ On the road. ground cumin
½ On the road. ground coriander
1 Cayennepfeffer plug
2 Eßl. parsley, freshly chopped
Takes some time
Per serving about:
1200 kJ / 290 kcal
14 g protein -11g
fat 32 g of carbohydrates
Soaking time: 8-12 Hours
Preparation time: 9 ½- 13 ½ hours
1. Wash the beans and 8-1 2 Hours, preferably overnight, Cover and let soak in the water. Then cover the beans in the soaking water with the savory and the sprig of thyme over medium heat 1 Cook until soft for an hour.
2. Drain the beans, remove the spices. Pass the cooked beans through a sieve while they are still hot or puree them in portions in a blender, then let it cool down.
3. Finely chop the onion and the clove of garlic. Heat the olive oil in a pan, the onion- and fry the garlic pieces in it until translucent, then let cool down.
4. Put the bean puree in a bowl with the onion- Mix together the garlic pieces. The spread with the cumin, the coriander, season with the cayenne pepper and a little salt. Serve the bean cream sprinkled with the chopped parsley. The cream lasts up to when stored in a cool place 3 Days. It goes well with wholemeal toast or rye bread.