Bean Spread with Corn
Emma
Balsamico vervangen voor citroen. Smaak is niet super met Balsamico, verbeteren door citroen te gebruiken. Heb het ook gebakken in de pan, volgende keer in de oven doen. Hopelijk wordt het droger als het in de oven heeft gezeten. Tim vindt het niet lekker, flubberig en algehele smaak niet. Dikkere consistentie houden bij pureren. Bonen en mais eerst laten uitlekken.
People: 1
40 min

Ingredients

140 grams
Black Beans
2 slice
Bread
1 tsp
Chili Flakes
80 grams
Corn
2 Clove
Garlic
1 tbsp
Lemon
2 tbsp
Olive Oil
0.75
Red Onion

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Prep

  1. Peel and cut your red onion so that they all have a similar size and shape.
  2. Slice your bread into approximately 2x2cm cubes (1"x 1"). Try to ensure all pieces are roughly the same size.
  3. Finely chop your garlic.
  4. Cut and squeeze your lemon so you can use the juice later.
  5. Preheat your oven to 200°C (400°F).

Heating Steps

  1. Spread the Corn, Garlic and Red Onion, Chili evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 30 minutes.
  2. Toast bread on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Add black beans to your blender or food processor.
  2. Add all of your vegetables to the blender or food processor. Then add your sauce and pulse to the desired texture. Season with salt and pepper.
  3. Add Bread on top.
  4. Spread your delicious creation on top of your bread.