Mexican Bean Dip
Photo by Tamara West
Once called ‘poor man’s meat’, and considered an inferior food for peasants, today beans are a star feature of the hip eateries and restaurants that fashionable foodies flock to.
Beware, this can be quite spicy - depending on how much chilli you decide to use, of course.
Makes approximately 3 cups
|2 tbsp||Olive oil|
|1||Onion, brown, large, diced|
|2 cloves||Garlic, minced|
|1 tsp||Ground cumin|
|½ tsp||Chilli flakes, (optional)|
|2 cans||Butter beans, pinto beans, kidney beans, cannellini beans, borlotti beans, or 4 bean mix. 800g total, washed and drained|
|4 tbsp||Chipotle sauce|
|2||Limes, or 1 lemon, juiced|
|1 punnet||Plain unsweetened yoghurt|
|1 bunch||Coriander, chopped|
|1||Green chilli, chopped (optional)|
|1 packet||Corn chips|
- Heat oil in a fry pan on medium heat. Saute onion, garlic and cumin until onion is soft (about 4-5 minutes).
- Tip onion mixture into a food processor with chilli if using, beans, chipotle sauce and lime/lemon juice. Blitz until well combined. Season to taste with salt and pepper, and more lime juice if needed.
- To serve, warm dip up in the microwave or stove top, top with a good dollop of yoghurt or sour cream and garnish with coriander and green chilli if using. Serve dip warm with corn chips.
This dish is best matched with
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