Mexican Bean Dip
Photo by Tamara West
11/2/2013
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
Ingredients
| 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 |
To serve
| 1 punnet | Plain unsweetened yoghurt |
| 1 bunch | Coriander, chopped |
| 1 | Green chilli, chopped (optional) |
| 1 packet | Corn chips |
Directions
- 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.
Wine Match
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