This dip is not attractive. I’m not kidding. They don’t call them kidney beans for nothing. They look a little too, well, kidney coloured...which you have to admit is not all that attractive. A cross between something you may find in a babies nappy and perhaps an oddity on your path that you avoid stepping in. I mean really. Not pretty.
However, through the magic of lime zest (thank you nature!!) and a bit of the (thank you Cobram Estate) then you can look the other way and really once you taste it, there is no going back. This is completely delish! It was always a fave in my Mexican Flavour cooking classes. Now make it your fave too. Thinking ahead is required, just a little, but you will totally enjoy this, especially if you get all Martha Stewart on me and whip up a batch of your own home made tortillas which you can then oven bake with some parmesan all over them. YUM. No complaints. Not from my mob anyway.
- 1 red onion, halved
- 2 cloves garlic
- 25 g EVOO
- 1/2 tsp each ground cumin and coriander
- Pinch ground cinnamon
- Salt and pepper to taste
- 1 Beans - Red Kidney x 420g tin red kidney beans, drained BUY
- 2-3 ice cubes
- 50 g tomato paste
- Zest and juice 1 lime
Place onion, garlic, EVOO and spices into TM bowl and chop 2 sec/speed 6.
Scrape down sides of bowl and saute 8 min/Varoma/speed 1.
Add seasoning, kidney beans, ice and tomato paste and blend 30 sec/speed 7.
Scrape into a serving bowl and top with lime zest and juice and a drizzle of EVOO.
Serve with tortilla wedges or corn chips. Alternatively, use in quesadillas, as a topping on tacos, or add to some cooked chicken and cheese as an enchilada filling.