Bean dip with walnut oil

Beans in water for at least 8 hours. In a pan with plenty of water, boil in approx. 1 hour and 15 minutes, add 1/2 tsp salt in the last quarter. Drain and cool beans in colander. In the food processor, blend beans with both types of oil to smooth mass. Season with 3-4 tbsp lemon juice, garlic, soy sauce, chives and salt and pepper. Keep the bean dip in a refrigerator until use. Cutting the ends diagonally and cutting the beans in wide windows. Prepare the beans in plenty of boiling water with salt in 3 min. Wipe the windows in colander under cold water, drain and keep in a refrigerator in a closed plastic box.

Make bean dip in bowl, smooth top and sprinkle with paprika. Dice the cutting leaves and place them on a scale, round the beans dip.