Bean cream from Peru

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


To sprinkle:

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.

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