Kidney Bean Dip

This Kidney Bean Dip is from Nigella Lawson’s ‘Feast’ with just a few of my own alterations. The most important being the addition of tobasco. You can add as much as you like or none at all but I felt with all these other beautiful Mexican flavours being stirred around in the pan what it was missing was chilli heat. In Mexico, they often use lard in their cooking but I just can’t bring myself to that so use butter if you like or keep it vegan like I did and use olive or vegetable oil. This is also gluten-free so bare that in mind if you’re deciding what to serve to dip into it. I think carrot batons are perfect for healthy dips when I don’t want to add any extra calories. Corn tortillas are another gutted-free option. You can either buy a packet of the fried ones or cut up some soft tortillas into triangles, lay them flat on a baking tray and bake until crisp. It is also delicious spread thickly on toast or in sandwiches.

Normally I like my dips chunky but this kidney bean dip mixture is thick enough even after blitzing to generously cling to a chip or carrot. I used my super-powerful Nutri-bullet but a food processor would be perfect here or, if you don’t mind it very chunky, go at it with a potato masher.

Kidney Bean Dip

Ingredients

  • 3 cm cinnamon stick
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • half a tap black peppercorns
  • 1 lime, zest and juice
  • 1 large onion, diced
  • 3 cloves of garlic, finely chopped
  • 3 tbsp olive oil
  • 2 tins of red kidney beans
  • 1 generous pinch of sea alt flakes
  • 1 tsp tobasco (optional)
  • tomato puree

Instructions

  1. Add the whole spices to a spice grinder and grind until they're a fine powder.
  2. Heat the oil in a large frying pan and add the onion and garlic. Stir fry for about 4 minutes or until they are just starting to soften and take on a golden colour.
  3. Add one tin of kidney beans plus all the liquid from the tin and add the other tin of beans after they have been sieved and rinsed.
  4. Stir it all up and add the spices, salt, tobasco, tomato puree and lime juice. Stir gain and cook for another few minutes.
  5. Either let it cool first or if you have a heat-proof blender or food processor add the mixture to it and blitz until it is as smooth or chunky as you like.
  6. Transfer it to a serving bowl, scatter over the lime zest and dig in!
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