Red Kidney Bean and Lime Dip

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

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!

Inspired by:

recipe updated 8 Jun 2020


  • Red onion icon
    Red onion
    1 (about 135 g)
  • Tinned red kidney beans icon
    Tinned red kidney beans
    420 g (about 1 ½ cups)
  • Lime icon
    1 (about 100 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    25 g (about 1 ⅞ tbsp)
  • Ground cumin icon
    Ground cumin
    ½ tsp (about 1.05 g)
  • Ground coriander icon
    Ground coriander
    ½ tsp (about 0.85 g)
  • Ground cinnamon icon
    Ground cinnamon
    1 pinch (about 0.17 g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Ice icon
    3 (about 21 g)
  • Tomato purée icon
    Tomato purée
    50 g (about 3 tbsp)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed


  • kCook icon TM5
  • kCook icon Tm5 bowl
  • kCook icon Large serving bowl

Step preview

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