In the past I had uploaded a vegan white bean spread here on this blog. It was one of the first recipes I had uploaded here. But I didn’t like the recipe 100% anymore, so I revisited it, and perfected it! It’s so perfect for lunch or a savory breakfast with loads of protein.
The trick to make the onions crispy is to coat them in a little bit of flour. This way they turn nice and crispy without having to deep fry the onions. Serve the spread with some fresh bread (maybe even freshly made homemade bread ;)) So let’s get right on into it!
- 250g drained cooked white beans
- 2 tbsp olive oil
- 4 tbsp water
- 1/2 tbsp dried marjoram
- 1 tbsp dried parsley
- 1 white onion
- 1 tbsp flour
- Cut the peeled onion in half and then in thin stripes. Toss the onion in the flour and coat evenly. Carefully heat up a pan/pot with a generous amount of oil. Fry the onion in the oil until golden brown. Let it cool on a kitchen towel.
- Heat up the beans in a pot with the remaining ingredients and puree until smooth once everything has been heated up. Season with salt and pepper to taste.
- Spread the bean spread on some fresh toasted bread and top it with the fried onions.
I hope you guys love this recipe as much as I do. If you do, make sure to give it a thumbs up and share it with someone who NEEDS to try this as well 🙂 If you decide to make it at home, I’d love it if you tagged me on Instagram.