Red Kidney Bean and Lime Dip

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    11mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    103

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

recipe updated 2 May 2019

Ingredients

  • Red onion icon
    Red onion
    135g
  • Garlic clove icon
    Garlic clove
    12g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    27ml
  • Ground cumin icon
    Ground cumin
    1g
  • Ground coriander icon
    Ground coriander
    1g
  • Ground cinnamon icon
    Ground cinnamon
    0g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Tinned red kidney beans icon
    Tinned red kidney beans
    420g
  • Ice icon
    Ice
    21g
  • Tomato purée icon
    Tomato purée
    50g
  • Lime icon
    Lime
    100g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    0ml

Tools

  • kCook icon TM5
  • kCook icon TM5 bowl
  • kCook icon Large serving bowl

Step preview

  1. Prep and set aside red onion: halved
  2. Prep and set aside tinned red kidney beans: drained
  3. Prep and set aside lime: zest of
  4. Fit the TM5 bowl to TM5
  5. Add prepared red onion
  6. Add garlic clove
  7. Add extra virgin olive oil
  8. Add ground cumin
  9. Add ground coriander
  10. Add ground cinnamon
  11. Chop - approx 2 sec, speed 6
  12. Scrape down sides of TM5 bowl
  13. Sauté - approx 8 min, varoma, speed 1
  14. Add salt & pepper
  15. Add prepared tinned red kidney beans
  16. Add ice
  17. Add tomato purée
  18. Blend - approx 30 sec, speed 7
  19. Transfer content of TM5 bowl to large serving bowl
  20. Garnish with prepared lime
  21. Drizzle with extra virgin olive oil
  22. Serve
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