Mexican Inspired Bean Dip
Today I’m sharing my go-to, super tasty bean dip made with kidney beans and tinned tomatoes – yep, pantry staples doing the most!
It’s umamey, it’s tomatoey, it’s bloody DELICIOUS 👏🏻 Perfect for scooping with tortilla chips!
Ingredients
1/2 tsp Smokey paprika
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp turmeric
1/4 tsp chilli powder (or less)
1/4 tsp cinnamon
1/8 tsp nutmeg
2 tbsp oil
1 garlic clove, crushed
2 tbsp tomato purée
1 can of kidney beans, drained
1 tinned tomatoes
1 vegetable stock
15 mins to prepare and cook
Method
Prep the spice mix. Then add oil in a frying pan over a medium heat. Add the grated garlic and tomato purée and cook for a minute, continuing to stir.
Add the kidney beans, chopped tomatoes and stock and stir. Lower the temperature and continue cooking until the consistency thickens (this will take about 10 minutes).
Mash roughly to thicken the consistency and serve with tortilla chips.
