Ingredients

• 250 g dark red kidney beans
• 4 bunches fresh spinach
• 240 g lean or heart of fillet of fassona beef
• 125 g unsweetened plain yoghurt
• extra-virgin olive oil and salt to taste
• Chef’s tip: tahini to taste

15 minutes
Easy
2/4 people
Dark red kidney bean hummus with beef and spinach
1.

Clean and remove the roots from the spinach, leaving most of the stalk, and rinse in plenty of water. Pour a drizzle of extra-virgin olive oil into a non-stick pan, heat slightly and add all of the spinach, well-drained. Cook for 3 min. and add a pinch of salt.

2.

Blend the kidney beans (you can leave out a few to decorate the dish at the end), a tablespoon of extra-virgin olive oil, a pinch of salt, a teaspoon of tahini and half the yoghurt and mix all this together to obtain a smooth mixture.
Take the lean beef and cut it finely to obtain a tartare, add a pinch of salt and extra-virgin olive oil.

3.

Arrange the hummus, beef tartare and sautéed spinach on the plate. Decorate with the remaining kidney beans and drops of yoghurt.

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