Bean Cream

Ingredients

• 250 g dried Borlotti beans
• 1 onion
• 1 Garlic clove
• 2 EL olive oil
• 0.5 l vegetable broth (vegan)
• 2 EL soy cream
• 0.25 TL orange zest
• 2 EL orange juice
• 2 EL fresh chopped herbs (e.g., dill, basil, parsley)
• Salt
• pepper (from grinder)

Instructions

1. 1.

   Soak the beans overnight.

2. 2.

   Peel and finely chop the onion and garlic; sauté with 1 EL hot oil. Deglaze with broth and add drained beans. Cook for about 45 minutes until tender, stirring occasionally. Drain the beans. Puree them, then strain through a sieve, mixing in soy cream, orange zest, orange juice, and enough olive oil to create a smooth purée. Stir in herbs and season with salt and pepper. Transfer the paste to a bowl and serve as a dip for crackers or vegetable sticks.