Recipe for a hearty creamy spread made from beetle beans. A Styrian specialty that always goes down well with guests. We like to serve this one with our place setting. Even though we can eat the beetle bean spread anytime, it’s a must for us just for Silver Star night. Beans and lentils stand for wealth in the new year, so you should not do without this custom. Thus, at least the blessing of money in the new year is safe.
Beetle Bean Spread
200 g freshly cooked beetle beans
50 g butter
1 red onion
dash of vinegar
1-2 cl pumpkin seed oil
- Boil beetle beans in water. Depending on the size and age, this can take between 30 and 90 minutes.
- Strain the beans while they are still warm or puree them in a blender.
- Cream the butter and add the pureed beetle beans.
- Chop the red onion and the clove of garlic very finely, sauté until translucent and stir into the beans.
- Season the spread with vinegar, mustard, salt and pepper.
- Stir in pumpkin seed oil and finely chopped, roasted pumpkin seeds or some pumpkin seed pesto, these give the spread the final touch!
I like to use the Thermomix to mix and then also to stir in the other ingredients. This makes the spread incredibly creamy.
Tip Beetle Beans
It does not necessarily have to be dried beetle beans, which still have to be cooked for a long time. If you want to work quickly and easily, you can use canned beetle beans, which are already cooked and only need to be strained before processing.