Red Bean Dip
Prep time: 
Cook time: 
Total time: 
  • 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
  • 1/2 tsp ground cumin
  • 1/4 cup fresh cilantro, chopped (plus more for garnish if desired)
  • dash of cinnamon
  • Salt and freshly ground black pepper
  • 3 tbsp lime juice
  1. 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.
  2. 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!
Recipe by Total Noms at