Photo: Red Kidney Bean Dip Recipe
Ingredients
- 3 tablespoons olive oil (not extra-virgin)
- 1 large onion, finely diced
- 3 fat cloves garlic, minced or grated
- 1 3/4 cups kidney beans, reserving the liquid in the can
- 1 tablespoon tomato paste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- Salt and freshly ground black pepper
- 1 lime, zested and juiced
- Special equipment: food processor
Directions
Heat the oil and cook the onion and garlic until soft and golden.
Add the kidney beans and their liquid and stir in the tomato paste and spices and cook for a few minutes.
Add the lime juice to the kidney bean mixture. Take the pan off the heat and when it has cooled a little, process the mixture until it is a bumpy puree. When it is cool, arrange in small bowls and sprinkle over the reserved lime zest.
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By laurelca
on May 28, 2013
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I doubled the recipe (although I only had one lime but otherwise followed it exactly. It wasn't very flavorful. I ended up adding 2 canned chipotles and extra cinnamon to jazz it up.
By mountainhorse99
on April 15, 2012
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This is a new favorite recipe. I just made it for my lunch spreads for the work week and just ate half of it! I toasted & ground the cumin and coriander before adding them to the carmelizing onions & garlic. Used the lime juice to de-glaze the pan before adding the mixture to the processer with the beans. YUM.
By knomz
on March 27, 2012
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This is one of my favorite dishes - I often use it as a side or a relish/dip for middle Eastern/Mediterranean style wraps. I don't use as much oil either, and will thin out with a little chicken stock when it gets too thick.
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