Red Kidney Bean and Lime Dip

by

Tenina Holder

POSTED April 30, 2019 (LAST UPDATED September 24, 2021)

Serves

10

Total Time

11mins

Calories

70

Looking for a creamy, spicy dip to put out alongside your classic salsa and guacamole? You have to think about this one in advance for the beans to soak, but it is so delicious that it's well worth setting an a...

recipe-image

    INGREDIENTS


  • Red onion icon
    Red onion

    1 (about 135 g)halved

  • Canned red kidney beans icon
    Canned red kidney beans

    420 g (about 1 ½ cups)drained

  • Lime icon
    Lime

    1 (about 100 g)zest of

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    25 g (about 1 ⅞ tablespoons)

  • Ground cumin icon
    Ground cumin

    ½ teaspoon (about 1 g)

  • Ground coriander icon
    Ground coriander

    ½ teaspoon

  • Ground cinnamon icon
    Ground cinnamon

    1 pinch

  • Salt & pepper icon
    Salt & pepper

    as needed

  • Ice icon
    Ice

    3 (about 21 g)

  • Tomato paste icon
    Tomato paste

    50 g (about 3 tablespoons)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    as needed

    METHOD


  • 1. Add red onion, garlic clove, extra virgin olive oil, ground cumin, ground coriander and ground cinnamon to the TM5 bowl
  • 2. Chop - approx 2 sec, speed 6
  • 3. Scrape down sides of TM5 bowl
  • 4. Sauté - approx 8 min, Varoma, speed 1
  • 5. Then add salt & pepper, canned red kidney beans, ice and tomato paste to the TM5 bowl
  • 6. Blend - approx 30 sec, speed 7
  • 7. Transfer content of TM5 bowl to large serving bowl
  • 8. Garnish with lime
  • 9. Drizzle with extra virgin olive oil
  • 10. Serve

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