1 can of Kidney beans

1 can of chickpeas

1 can of Borlotti beans

(other beans can easily be used, this is the chef’s favorite)

1 cup cottage cheese approx. 200 grams

Mandala Toscana dip

1 small bunch of parsley

2 cloves of garlic

Juice and shell of 1 lemon


What to do

Drain beans and chickpeas in a colander and rinse them well in cold water. Let the drip off.

Peel garlic, wash the parsley, tear the lemon peel, squeeze the juice and put it all in a food processor, along with cottage cheese and the rinsed beans. Mix it all together for a “bean mousse”, use approx. half a letter Mandala Toscana dip, and blend once more.

Season with salt and pepper and possibly some truffle oil. Put the “spread” in the fridge, for about half an hour and then taste it again.

Tip: Use this as a spread for sandwiches, instead of pesto, mayonnaise or similar. It’s crazy good for Parma sandwiches.

Try it as a dip for carrots, or chips. Also good to use as an accessory to a Tapas dish.

Add sun-dried tomatoes, chili sauce, or grilled peppers, so your bean spread gets a completely different expression. Only imagination sets limits.