Hmm. How to describe the humble red kidney bean? Well, it’s red, and shaped like a kidney. It kind of has a earthy taste, and all in all, is well, just sorta bland on it’s own.
In my mind though, it’s the perfect jumping off point to make a complex, flavorful, and almost butter-like dip perfect for crackers, chips, or even spreading on a sandwich.
This dip might look on the surface like nothing special, but it’s got such a fun array of ingredients and is so simple to make. Not to mention, it’s delicious. Perfect for parties, a picnic, or just some alone time with a box of crackers on the couch, you gotta try this red bean dip
- 3 tablespoons canola
- 1 large onion, finely diced
- 3 fat cloves garlic, minced or grated
- 1 15.5 oz can of red kidney beans, reserving the liquid in the can
- 1 tablespoon tomato paste
- ½ tsp ground cumin
- ¼ cup fresh cilantro, chopped (plus more for garnish if desired)
- dash of cinnamon
- Salt and freshly ground black pepper
- 3 tbsp lime juice
- In a pan over medium heat, heat the oil. Add the onion and garlic and saute until the onions start to turn golden. Add the red beans and their liquid, the tomato paste, and the spices (cumin, cilantro, cinnamon, salt and pepper). Stir everything up and allow to cook through. Add the lime juice, stir again, and remove the pan from the heat. Allow to cool for 10 minutes.
- Carefully transfer the bean mixture to a mini-chopper or food processor, and pulse a few times to blend everything up but still leave some texture. Pour into a dip bowl, and serve, garnished with additional cilantro if desired. Enjoy!
Adapted from Nigella Lawson for Food Network.
You might think that the cinnamon is a weird ingredient for a savory dip- I felt the same way. But it adds a very slightly sweet warmth that really makes this dip special. I definitely recommend adding it!