Kidney Bean Spread

400 g kidney beans – drained and rinsed
1 red onion – diced
2 cloves garlic – diced
pinch of sugar
Dash of cider vinegar
1 tsp marjoram
1/2 tsp thyme
1 tsp parsley
1 tsp smoked paprika powder (Vegan Spicebar)
salt, pepper, cayenne pepper
Olive oil for frying

Fry the onion and garlic in olive oil with a pinch of sugar.
and leave to cool slightly.
Place all the ingredients in a food processor (hand blender) and blend until the desired consistency is reached.

Season to taste and enjoy on a delicious piece of homemade bread.

I put the spread in a jar with a lid and store it in the fridge. Keeps for about 1 week.

Many people call this spread Vegan Liver Sausage (to make the resemblance) – but the name alone puts me off.
and for me it is a simply delicious, healthy spread.