Red Bean Dip

Red Bean Dip

A Cup Of Small Red Kidney Beans
A Minced Garlic Clove
A Tablespoon Of Chopped Scallion
½ Teaspoon Of Red Cayenne Pepper
¼ Teaspoon Of Sea Salt
1/2 Teaspoon Of Ground Cumin
Two Tablespoons Of Olive Oil

Into a sauté pan, add the olive oil, the beans, the garlic, the scallion, the red cayenne pepper, the sea salt, and the cumin. Cook on medium heat while stirring for four minutes. Turn the heat off and let the mixture cool for thirty minutes.

Add the cooled mixture to a food processor with a tablespoon of olive oil. Pulse until the mixture is smooth. Note: more olive oil may need to be added to attain a smooth consistency. Taste and add more sea salt and/or red cayenne pepper, if desired.

Refrigerate for one hour. Serve at room temperature with tortilla chips.

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