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Beetroot - kidney bean puree

Ingredients

• 150 g kidney beans, cooked (or tinned) and drained
• 150 g beetroot, cooked and chopped
• 1 red onion, chopped
• 1 garlic clove, finely chopped
• 6 tbsp virgin olive oil or rapeseed oil
• salt, white pepper

Method

1. Heat a little oil in a frying pan, add onion and garlic, sweat for a few minutes over moderate heat, remove from heat. Combine kidney beans, beetroot, onion and garlic, add four tbsp oil. Blend to a smooth consistency, pass through a fine-meshed sieve, season to taste.