As another creation from my perfect dinner, I present to you my homemade sourdough bread with an extremely delicious kidney bean spread. Refined with green peppers. An absolutely versatile classic that you can quickly take anywhere.
Bread with kidney beans spread
It doesn’t have to be elaborate, sit down in the evening and eat a super delicious, healthy bread with kidney beans spread. The peppers go great on top, but you can also use spring onions, arugula, lettuce, tomatoes and much more. So you can easily integrate raw vegetables into your diet.
Bread with kidney beans spread
Ingredients
- 5 small slices of sourdough bread
- 1 can of kidney beans
- 1 green bell pepper
- salt, bell pepper, paprika powder, chili powder to taste
Instructions
- Rinse and drain the canned beans.
- Bring to the boil briefly with a little water in the pot.
- Then blend with a blender.
- Season to taste with salt, bell pepper, paprika powder and chili powder.
- Spread breads with it.
- Top with bell peppers.
Tip
You can, of course, cook your own kidney beans. To do this, simply soak dried beans in water one day before and cook them in the pressure cooker for about 12 – 15 minutes the other day.
Interesting to know
Why do I boil my canned beans briefly in a pot of water? So that the beans do not take over the taste of the can.
