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Tex-Mex · Starter
Spicy Red Bean Dip
Kidney beans simmered briefly with onion, jalapeno, cumin and paprika, then blended into a warm, smoky dip. It is also good spooned over baked potatoes or into tacos.
- YieldServes 4
- Hands-on15 min
- Total22 min
- Difficulty
Ingredients
Dip
- 1 tbspextra-virgin olive oil
- 150 gonion, chopped
- 1jalapeno chile, seeded and finely chopped (use 2 for more heat)
- 2 clovesgarlic, finely chopped
- ½ tspground cumin
- ½ tspsalt
- ¼ tspsweet paprika
- to tasteblack pepper, freshly ground
- 1 canred kidney beans, 425 g can, rinsed and drained
- 60 mllow-sodium vegetable broth, plus more as needed
To serve
- 120 gplantain chips
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