Kidney bean spread with tomatoes

Ingredients

• 1 can (400 g) kidney beans
• 3–4 sun-dried tomatoes, packed in oil
  Alternative: 1 heaping tsp bruschetta seasoning,
• 1 tsp tomato paste
• 1 clove of garlic
• 1 level tsp oregano
• 1 level tsp thyme
  Alternative to oregano and thyme: chives and parsley to taste
• 2–4 tbsp extra virgin olive oil
• 1 tbsp water as needed
• Salt to taste
• ground white pepper to taste
• Optional: 100 g cottage cheese or 100 g cream cheese

Preparation

1. Place the kidney beans in a sieve and rinse thoroughly with clean water.
2. Set a few whole kidney beans aside for garnish and let the remaining beans drain well.
3. Coarsely chop the sun-dried tomatoes. If using bruschetta seasoning, let it soak briefly in a little warm water first.
4. Place kidney beans, sun-dried tomatoes or soaked bruschetta seasoning, tomato paste, garlic, oregano, thyme, olive oil, water, salt, and pepper into a blender.
5. Process everything until you reach the desired consistency. Blend longer for a smoother spread, or puree briefly for a rustic texture.
6. If necessary, add a little more water or olive oil by the tablespoon until the spread is nice and creamy.
7. Optionally, gently fold in the cottage cheese or cream cheese to make the spread extra mild and creamy.
8. Transfer the kidney bean spread to a small bowl and garnish with the reserved whole beans.
9. Serve with raw vegetables, bread, crackers, or as a savory spread.

Enjoy this creamy kidney bean spread!