Black Bean Spread

Ingredients

• 2 onions
• 3 Garlic cloves
• 1 tbsp Sunflower oil
• 300 g black beans
• 600 ml Vegetable Broth
• 8 peppercorns
• 4 cloves of nutmeg
• 1 bay leaf
• 0.5 red bell pepper
• 2 tbsp green, pitted olives
• 1 baguette
• Salt
• pepper (ground)
• 2 tbsp white wine vinegar

Instructions

1. 1.

   Soak the beans overnight in water. Peel the onions and garlic; slice the onions into strips and dice the garlic. Heat the oil in a pot and sauté the onions with the garlic until translucent.

2. 2.

   Add the drained beans and pour over 600 ml vegetable broth. Place peppercorns, nutmeg, and bay leaf in a spice sachet and add to the pot. Cook covered for 1–1¼ hours. Add more broth if needed. Remove from heat, let cool, and discard the sachet.

3. 3.

   Wash, halve, deseed, and finely slice the bell pepper. Drain the olives and cut into strips. Slice the baguette and lightly toast the slices. Mix the beans with olive strips, season with salt, pepper, and vinegar, and serve on crostini.