Mexican Bean Dip

Photo by Tamara West

Bite 11/2/2013

see more recipes by
Nadia Lim

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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

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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

This dish is best matched with
Sauvignon Blanc

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Mexican Bean Dip

Ingredients

To serve

Directions

Wine Match

This dish is best matched with
Sauvignon Blanc

Comments

Mexican Bean Dip

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Ingredients

To serve

Directions

Wine Match

This dish is best matched with Sauvignon Blanc

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Comments

This dish is best matched with
Sauvignon Blanc