Mexican bean dip

Tamara West

Once called ‘poor man’s meat’, and considered an inferior food for peasants, today beans are a star feature of the hip eateries and restaurants that fashionable foodies flock to.

Beware, this can be quite spicy - depending on how much chilli you decide to use, of course. Makes approximately 3 cups.

Ingredients

2 Tbsp	Olive oil
1	Onion, brown, large, diced
2 cloves	Garlic, minced
½ tsp	Chilli flakes, optional
1 tsp	Ground cumin
2 cans	Butter beans, pinto beans, kidney beans, cannellini beans, borlotti beans, or 4 bean mix. 800g total, washed and drained (Main)
2	Limes, or 1 lemon, juice of
4 Tbsp	Chipotle sauce

To serve

1 bunch	Coriander, chopped
1 punnet	Plain unsweetened yoghurt
1	Green chilli, chopped, optional
1 packet	Corn chips

Directions

1. Heat oil in a fry pan on medium heat. Saute onion, garlic and cumin until onion is soft (about 4-5 minutes).
2. Tip onion mixture into a food processor with chilli if using, beans, chipotle sauce and lime/lemon juice. Blitz until well combined. Season to taste with salt and pepper, and more lime juice if needed.
3. To serve, warm dip up in the microwave or stove top, top with a good dollop of yoghurt or sour cream and garnish with coriander and green chilli if using. Serve dip warm with corn chips.