I was saving this recipe for Friday Drinks as I think it is a perfect accompaniment to a beer. Actually anything a little spicy (or deep fried for that matter, mmmmmm) is a perfect accompaniment to an ice cold beer. But I have something else in mind for Friday so here we are with my Spicy Kidney Bean Dip.
I can’t remember where I got this recipe from, but I remember making this many times when I was a teenager and eating it with friends. I’m sure it was one of my lovely and talented friends who passed it on to me actually. I had it written down in this old recipe book of mine from when I was a teenager (yes, I was even obsessed with food back then, but the obsession has grown!). I got the book out the other day to find this recipe and just had it lying on the table thinking nothing of it. Well, when my husband caught sight of it he just couldn’t stop laughing! Once he finally stopped (not sure why he was laughing) he then started hassling me to no end. See my husband was one of the ‘cool kids’ at school, well at least he thought he was one of the cool kids. I liked maths and physics, so some might consider that not so cool, not sure why. As it turns out my little recipe book was not cool and Will saw that as quite funny. After the laughing and the hassling subsided he did say it was cute, but I’m still feeling a little sensitive over my old recipe book 😉
This dip recipe is really a cinch to make and is packed full of flavour. It is great to serve with tortilla chips or my Five Minute Flatbread, and of course a beer! If you don’t like coriander/cilantro (hello mum and mum-in-law!) then feel free to substitute it with more parsley or 2 tsp of dried ground coriander/cilantro. I read once that its based on genetics whether or not you like coriander/cilantro. I am just obsessed with coriander/cilantro and love the fresh taste of it. I couldn’t imagine being one of those people who lost the gene lottery and don’t like it. Tragedy really. Likewise, if you don’t have any limes on hand (or they are pushing $42 per kg like they do sometimes here in New Zealand) feel free to substitute it with lemon juice.
Spicy Kidney Bean Dip
- 1 large clove garlic
- 1/4 red onion or 2 spring onions
- 1/4 cup fresh flat leaf parsley
- 1/4 cup fresh coriander cilantro
- 1 tsp nutmeg
- 1 medium jalapeño pepper optional
- 1 Tbsp tomato paste
- 2 Tbsp extra virgin olive oil
- 1 can 400g/14oz red kidney beans
- 2 Tbsp lime juice
- sea salt and freshly cracked black pepper to taste
In a food processor, roughly blend first eight ingredients.
Add kidney beans and pulse until combined.
Add lime juice until desired consistency is reached.
Season with salt and pepper to taste.