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 7326cclawson
ketchum, ID
on January 21, 2012
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I cut the oil in half and left out the cinnamon. It is amazingly delicious!!!!!!
By dafadil111
on September 21, 2011
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This versatile recipe can be used as a tasty addition to so many dishes; sandwiches, veggies, topped on rice. Yum! I used one tablespoon of Bragg's Organic Sprinkle in place of the required spices because this is what I had on hand.
By esotericnebula
Rochester, NY
on November 03, 2010
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I had my doubts about this one, as I am NOT a fan of black beans, kidney beans etc, but I made this increased the spices a little and it was amazing. My boyfriend who doesn't touch vegetables finished it off so I had to make more! The lime is amazing, and the garlic and onions aren't overpowering at all- just perfect.
Read all 22 reviews