A vegan bean paste that’s perfect as a spread for fresh bread. Bean paste sandwiches make a healthy and quick breakfast.
Ingredients:
- White beans (1 can, 400 g)
- Celery root (150 g)
- Leek (1)
- Garlic cloves (2)
- Extra virgin olive oil (3 tablespoons)
- Salt (to taste)
- Pepper (to taste)
- Thyme (to taste)
- Bay leaf (1)
- Clove (1)
- Water (60 ml)
- Parsley leaves (a small handful)
- Lemon juice (1 teaspoon)
Preparation:
Drain the beans in a sieve. Peel and dice the celery root. Cut the white part of the leek, slice it in half lengthwise, wash thoroughly, and then cut into 1 cm slices. The green parts of the leek can be used for broth or other dishes. Peel and grate the garlic cloves.
In a pot, heat 2 tablespoons of olive oil and sauté the celery root, leek, and half of the garlic, stirring occasionally for about 5 minutes. Season with salt, pepper, and thyme. Add the bay leaf and clove.
Add the water, cover the pot, and cook for about 5-10 minutes until the celery root is tender and the water has been absorbed by the vegetables.
Remove the bay leaf and clove from the cooked vegetables and transfer them to a food processor. Add the drained beans, the remaining fresh garlic, the remaining 1 tablespoon of olive oil, a tablespoon of parsley leaves, and lemon juice. Blend until you achieve a smooth paste (it doesn’t have to be perfectly smooth). Adjust seasoning with salt and pepper as needed.
