Red Kidney Bean and Lime Dip

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    11mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    70

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: https://tenina.com/recipes/red-kidney-bean-and-lime-dip

recipe updated 24 Jan 2022

Ingredients

  • Red onion icon
    Red onion
    1
  • Tinned red kidney beans icon
    Tinned red kidney beans
    420 g
  • Lime icon
    Lime
    1
  • Garlic clove icon
    Garlic clove
    2
  • Extra virgin olive oil icon
    Extra virgin olive oil
    25 g
  • Ground cumin icon
    Ground cumin
    ½ teaspoon
  • Ground coriander icon
    Ground coriander
    ½ teaspoon
  • Ground cinnamon icon
    Ground cinnamon
    1 pinch
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Ice icon
    Ice
    3
  • Tomato purée icon
    Tomato purée
    50 g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed

Tools

  • 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. Chop with MC in place - approx 2 sec, speed 6
  3. Scrape down sides of TM5 bowl
  4. Sauté - approx 8 min, Varoma, speed 1
  5. Then add salt & pepper, tinned red kidney beans, ice and tomato purée to the TM5 bowl
  6. Blend with MC in place - approx 30 sec, speed 7
  7. Scrape into a serving bowl
  8. Top with lime zest and juice and a drizzle of EVOO
  9. Serve
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