Thursday, August 29, 2013

Mexican Beans

Beans, not the most attractive of blog posts but I am starting to explore this little world of tinned pulses and I am enjoying the results. The mexican bean 'dip' that I make just keeps getting better and better and I just need to write about it. This bean dip is great smothered on a plate underneath your nachos, great to add to any mexican mince dish and a nice addition to a pumpkin or tomato soup rather than cream.

Onion, Zucchini, Carrots, Red Capsicum, Garlic
Herbs/Spices - Paprika, Cumin, Salt & Pepper
Chilli Flakes only if your game
Tin of Red Kidney Beans 

1. Fry the veggies off till slightly softened
2. Add your drained beans, add a bit of water if needed
3. Add your herbs/spices to taste > Roughly 1 tbsp Paprika, 1 tsp Cumin, S+P to taste
4. Stew for 10 minutes or so
5. Put it all in a food processor (love my food processor), add a bit more water if you need to loosen it up a touch. And there you have it, yummo bean dip.

Variations: tomatoes, corn or grilled red capsicum would be awesome. Celery could work well too. I would also add some parsley or cilantro (hehe, fancy word for coriander). Chilli flake it up if you love spice. You can use a mix of beans too, looks like I added chickpeas, butter beans and bertolli beans (?) in this batch.

Closing word: FREEZE the mix into small batches in snappy bags. Flatten the bags contents before you freeze them! This makes is quick and easy to defrost, and also easy to snap off a smaller bit if you wanted to add it to some tomato or pumpkin soup instead of cream, etc.

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