Red Kidney Bean Dip

  • Level: Easy
  • Total: 55 min
  • Prep: 10 min
  • Inactive: 30 min
  • Cook: 15 min
  • Yield: 10 as part of mezze meal
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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

  1. Heat the oil and cook the onion and garlic until soft and golden.
  2. Add the kidney beans and their liquid and stir in the tomato paste and spices and cook for a few minutes.
  3. 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.

Puree of Red Kidney Beans and Roasted Garlic

Red Beans and Rice (Moors and Christians): Moros y Cristianos