This is a vegan dish to spread on bread instead of cheese and butter.
This works well with red kidney beans, chick peas, chana dal. 150g (dry weight) will make 6 or more portions.
Soak beans overnight in plenty of cold water (say 450g). Drain, cover with plenty of water and bring to the boil. Red kidney beans (and Borlotti and Canellini beans) must be boiled hard for 10 minutes to break down toxins, then simmered until ready. You can just simmer chick peas or chana dal until ready. The time until ready varies a lot, depending on the age and size of the beans. When they are ready the skin is soft and the flesh is tender.
Put the drained beans in a food processor, together with a bit of shallot or red onion, a tiny clove of garlic, some bell pepper (optional), flat leaf parsley (optional), lime or lemon juice, extra virgin olive oil, salt and pepper, a pinch of cumin. Blitz, add a bit of water if it’s too thick. It will keep in the fridge for a few days.
jeremykahn.co.uk 