RED KIDNEY BEAN DIP
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 55m
Yield 10 as part of mezze meal
Number Of Ingredients 11
Steps:
- Heat the oil and cook the onion and garlic until soft and golden.
- Add the kidney beans and their liquid and stir in the tomato paste and spices and cook for a few minutes.
- Add the lime juice to the kidney bean mixture. Take the pan off the heat and when it has cooled a little, process the mixture until it is a bumpy puree. When it is cool, arrange in small bowls and sprinkle over the reserved lime zest.
RED BEAN DIP
To quick-soak the beans, cover them with water in a saucepan, and bring them to a boil. Remove from heat, cover, and let them stand for an hour. Red beans -- a source of cholesterol-lowering fiber -- are pureed, then topped with yogurt and caramelized onions.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield makes about 3 cups
Number Of Ingredients 11
Steps:
- Cover beans with at least 2 inches of water in a large bowl. Cover loosely, and let soak overnight at room temperature.
- Drain beans; transfer to a medium saucepan. Add stock, herbs, spices, and salt. Bring to a boil, then reduce heat to medium-low. Simmer beans until tender, 15 to 20 minutes. Drain beans; reserve cooking liquid. Discard bay leaf and cinnamon stick. Let liquid cool completely.
- Heat oil in a medium skillet over medium-high heat. Add onion; reduce heat to medium. Cook, stirring occasionally, until caramelized, about 25 minutes.
- Pulse beans and 1/2 cup cooking liquid in a food processor until smooth. Add more cooking liquid if needed to reach desired consistency. Transfer to a serving bowl. Top with yogurt, then onions. Serve with chips. Dip can be refrigerated in an airtight container up to 3 days.
Nutrition Facts : Calories 211 g, Fat 3 g, Fiber 7 g, Protein 9 g, Sodium 359 g
RED KIDNEY BEAN DIP
Make and share this Red Kidney Bean Dip recipe from Food.com.
Provided by Juenessa
Categories Beans
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil and cook the onion and garlic until soft and golden.
- Add the kidney beans and their liquid and stir in the tomato paste and spices and cook for a few minutes.
- Add the lime juice to the kidney bean mixture.
- Take the pan off the heat and when it has cooled a little, process the mixture until it is a bumpy puree.
- When it is cool, arrange in small bowls and sprinkle over the reserved lime zest.
Nutrition Facts : Calories 140, Fat 7.3, SaturatedFat 1.1, Sodium 244.1, Carbohydrate 15, Fiber 4.7, Sugar 2.9, Protein 4.5
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