Smoky bean spread [vegan]

 

Do you know that aroma? That one telling you stories about summer?

The smell of the sun at noon. The smell of green oats. Fresh red wild strawberry juice running through your palm. Smell of blackberries and grass. Every one of them and all of them.

Once upon a time… but, really, when I was still a kid, such a smell accompanied me every summer. We went to the countryside at the beginning of July and were back in late August. Two months between fields, forests and murmuring streams.

I have not felt that smell for a long time. For a long time I have not faced the golden fields full of life. So long ago it was when I was still looking for the Poludnica.

I almost forgot how tasty berries are straight from the bush and how the forest at dusk sounds.

In the middle of the city, between the storm and the full sun, I was struck by a sudden wave of nostalgia. Forgotten summer aromas, buried in the memory of the texture and colors. And I so wanted to be in the mountains, in the forest, on the trail.

And I daydreamed about picnic in the middle of the road. Under the tree. Feeding ants with crumbs, and bees with drops of tea.

And I have for you a recipe for bean paste. Or bean butter?

A dry, smoky paste that will perfectly replace butter and cottage cheese. It will not melt on the road. It does not rancid in the heat.

I ate mine on sourdough toast and apricot.

But you can eat it with grilled zucchini (eggplant, beetroot, all vegetables). Or traditionally with cold meats (because I was asked whether it is suited for carnivores too).

Preparing the paste is labor-intensive, because peeling the beans from the skin? It’s the way through the hell. But you know, if you are going there… Sure, I made it a little easier by throwing the cooked beans into the cold water – soaked peels go away quickly and easily, but still it’s a while.

You may not peel the beans, but then the paste will not be so incredibly smooth. The choice is yours, but I really recommend to try my way.

Bon Appetit!

 

 

Ingredients:

 

25 dag bean (the best will be a Piękny Jaś – giant beans)

 

3 tablespoons of fresh lemon juice

2-3 garlic cloves (unless you want to get a neutral or sweet taste, then skip the garlic completely)

3 tablespoons tahini (if you don’t like tahini, then you can replace it with any peanut butter)

1 teaspoon of liquid smoke

0.5 – 0.75 glasses of very cold water

 

salt

freshly ground white pepper

pinch of aframon (optional)

 

 

Preparation:

 

• Wash the beans and let them soak overnight.
• The next day wash the beans again, change the water and cook until soft (you can even slightly overcook them) – about 60 – 120 minutes.
• Cooked beans rinse with cold water.
• Immediately peel from the skins (much easier to do when beans are in water). If you intend to take care of the beans later, just put them in the bowl with cold water few minutes before peeling.
• Put the beans in the blender.
• Add tahini, liquid smoke, lemon juice, garlic and 0.5 cup water. Mix to get smooth paste.
• If the beans are too dry and it’s hard to get the desired consistency (cheesecake cheese or thick cream), add a splash of cold water and mix again.

Use it as butter for bread, toasts. Or like hummus to crunchy vegetables.

Bon Appetit!