Warm Kidney Bean Dip
Meaty
Ingredients
| 1 can |
340 g |
|
Kidney Beans |
| 3 |
|
|
Garlic Cloves |
| 1 large |
|
|
White Onion |
| 3 tbsp |
45 ml |
|
Olive Oil |
| 1 tbsp |
15 ml |
|
Tomato Paste |
| 0.25 cup |
60 ml |
|
Parsley, washed and chopped |
| 1 tsp |
5 ml |
|
Cumin |
| 1 tbsp |
15 ml |
|
Lemon Juice |
| 0.5 tsp |
2 ml |
|
each, salt and pepper |
|
|
| |
1. Heat the olive oil in a heavy bottomed skillet over medium heat. Mince the garlic and finely dice the onion, and stir them around in the olive oil for 3-4 minutes until they are browning.
2. Add the kidney beans, along with the liquid from the can, the tomato paste, the cumin, salt, pepper and the lemon juice. Stir everything around and mash up the beans roughly with a wooden spoon. Once the beans are heated and mushed, and everything is well mixed stir in the chopped parsley.
3. Serve smothered on pita triangles, or as the base for a veggie fajita.
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