Red Kidney Bean and Lime Dip
Make on Fresco
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 We call them Tortilla Triangles. YUM. No complaints. Not from my mob anyway.
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 red onion halved
- 2 cloves garlic
- 25 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1/2 Teaspoon each ground cumin and coriander
- Pinches ground cinnamon
- pink salt flakes and pepper to taste BUY
- 1 x 420 Gram Red Kidney Beans tinned, drained
- 2-3 ice cubes
- 50 Grams tomato paste
- Zest and juice 1 lime
Do
- 1
Place onion, garlic, EVOO and spices into Thermomix bowl and chop 2 sec/speed 6.
- 2
Scrape down sides of bowl and saute 8 min/Varoma/speed 1.
- 3
Add seasoning, kidney beans, ice and tomato paste and blend 30 sec/speed 7.
- 4
Scrape into a serving bowl and top with lime zest and juice and a drizzle of EVOO.
- 5
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.
