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bean dip

updated

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Ingredients for 1 servings:

  • 1 can kidney beans (410 g)
  • 2 tsp tomato paste
  • Salt and pepper, black from the mill
  • Cayenne pepper or Tabasco

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Bean dip for tortilla chips

Place the kidney beans and their liquid in a saucepan and bring to a boil briefly. Remove the pan from the heat and puree the beans with a hand blender. After pureeing, the beans should have absorbed the liquid. If the mixture is still too runny, simply simmer for a little longer. Season with tomato paste, pepper, cayenne pepper, and salt. You can also use Tabasco instead of the cayenne pepper. In that case, I would omit the tomato paste. If you don’t like it spicy, you can also omit the cayenne pepper. Tastes great with tortilla chips (cheese).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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