Bean Dip
Serves 4
This is a delightful dip that is best served warm, with sliced peppers, carrots or sliced heated pitta bread. Failing that heap onto dry toasted bread cut into strips.
Ingredients
1 garlic clove
1 medium onion
1 or 2 green chillies
2 tbsp oil
1 or 2 tsp hot chilli powder
400g tin of red kidney beans
75g mature cheddar cheese, grated
1 red chilli, cut into tiny strips (for decoration)
Method
- Finely chop the onion and garlic, deseed the green chillies and finely chop
- Heat the oil in a fairly deep frying pan and fry the onions, green chillies, garlic and chilli powder. Cook gently for 5 minutes, stirring regularly until the onions are soft and transparent, but not brown
- Drain the kidney beans reserving the liquid and blend them into a purée with a hand held blender or food processor
- Add the purée to the pan and add 2-3 tbsp of the reserved liquid, heat gently and stir well
- Stir in the cheddar cheese and cook gently until the cheese melts, season with salt and pepper
- Spoon into individual bowls, garnish with the red chilli
