Beans Pepper Cream
4 servings
600 minutes
Bean and pepper paste is a harmony of softness and spiciness inspired by the richness of Indian cuisine. Its roots trace back to traditional recipes where legumes play a key role in providing nutrition and rich flavor. Red beans give the cream density and depth, sweet roasted peppers unveil an aroma with a smoky hint, while the mild heat of chili adds an intriguing note. Mustard and olive oil bind the ingredients into a delicate consistency. This sauce is versatile: it pairs perfectly with bread, flatbreads, or vegetables and can also be a zesty addition to main dishes. The sweet and spicy notes make the paste multifaceted and unforgettable. A true delight for gourmets!
1
Prepare boiled beans: soak overnight in cold water (or for 4 hours), periodically changing the water if possible. Place in fresh water and bring to a boil. Drain the water and add fresh water (in a 1:3 ratio). Bring to a boil and leave on high heat for 10 minutes. Then reduce the heat and cook for another 3-4 hours. Do not add salt while cooking.
- Red kidney beans: 0.5 glass
2
At the end of cooking, add salt, a little sugar, and bay leaf. Let it boil. Cool down. Drain the broth.
- Salt: to taste
- Sugar: 1 teaspoon
- Bay leaf: 1 piece
3
If you don't have time to cook, you can use canned (not in tomato sauce). Drain the brine before use.
- Red kidney beans: 0.5 glass
- Canned sweetcorn: 0.3 jar
4
Roast the pepper in the oven until the skin burns. After cooling, peel off the skin and slice the flesh. Drizzle with olive oil and let it soak.
- Red sweet pepper: 1 piece
- Olive oil: 1 tablespoon
5
Blend beans, corn, and pepper in a blender. Add chili and a spoon of mustard. If it's not salty enough, add salt.
- Red kidney beans: 0.5 glass
- Canned sweetcorn: 0.3 jar
- Red sweet pepper: 1 piece
- Chili powder: 0.3 teaspoon
- Dijon mustard: 1 teaspoon
- Salt: to taste
