Ingredients
200-250 g cooked scarlet runner beans
50 g sunflower seeds
1/16 l water
1 clove of garlic
1 onion
2 tbsp oil
2 tbsp fresh herbs (parsley, basil, savoury)
Salt, freshly ground pepper

Preparation
Puree the well-drained beans with the sunflower seeds, while slowly adding approx. 1/16 litre of ice-cold water to give the cream a fluffy consistency.

Finely chop the onion and garlic and fry lightly in oil. Leave to cool and add to the bean mixture.

Season to taste with herbs and spices.

Tips

• Walnuts are a good alternative to sunflower seeds.
• For a creamy consistency, puree the roasted onion and garlic with the beans.
• Add a peeled tomato for a variation in flavour

Recipe from the Upper Austrian Chamber of Agriculture seminar organisers, www.seminar-baeuerinnen.at