Monday, November 30, 2009

Red Kidney bean Dip...

My sister sent me this recipe. She soaked her kidney beans instead of using a can of beans. She also chopped cilantro withthe limes to put on the top. This would be a nice alternative to the pinto bean refried beans I made a few weeks ago. And I happen to have a bag of kidney beans in the freezer:) We might be doing this later this week! Looks yummy!

3 tablespoons olive oil (not extra-virgin)
1 large onion, finely diced
3 fat cloves garlic, minced or grated
1 3/4 cups kidney beans, reserving the liquid in the can
1 tablespoon tomato paste
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
Salt and freshly ground black pepper
1 lime, zested and juiced

Heat the oil and cook the onion and garlic until soft and golden.
Add the kidney beans and their liquid and stir in the tomato paste and spices and cook for a few minutes.
Add the lime juice to the kidney bean mixture. Take the pan off the heat and when it has cooled a little, process the mixture until it is a bumpy puree. When it is cool, arrange in small bowls and sprinkle over the reserved lime zest.


katbat said...

I didnt bother to arrange in small bowls - :-)

Susan said...

Did your mother or yiayia teach you to soak your beans!!