4 dl cooked brown beans
1/2 dl rapeseed oil
1 tsp salt
1 pinch of black pepper
1 tsp vinegar (we used apple cider vinegar)
1) Soak dried brown beans in plenty of cold water. Leave them overnight.
2) Pour out the water and put the beans in a pot with new water and some salt. Cook for approximately 60 minutes until the beans are done and almost falling apart. Strain them in a strainer and rinse in cold water. Place the beans in a food processor.
3) Mix them with oil, salt, pepper and vinegar until it turns into a smooth, pale spread. It will get lighter the longer you mix it.
4) Put the spread into a bowl. Chop the shallot and add to the spread.