Mexican Bean Dip
This Mexican Bean Dip with Kidney Beans is another great recipe that was taught to me by my wonderful Mother-in-law.
She was a prolific cook and entertainer and loved sharing her knowledge and secrets with her family and friends. I miss talking with her about food and family and I especially miss eating out with her as her enthusiasm was almost as great as my own.
This dip with kidney beans is a great addition to any kind of mexican food but I also really love to serve it as part of a “rice bowl” meal. A rice bowl makes for a healthy and simple dinner or lunch as all it requires is a bowl or rice, a schnitzel or some marinated beef and then as many “extras” as you can muster from your fridge. I love to add left over roasted vegetables, some pickled ginger or some sauerkraut, omelette, corn, roasted eggplant and some bean dip.
You can also serve it with corn chips or carrot sticks as a straight dip.
This is a really simple recipe and one that you can whip up with ingredients in your pantry.
- 250 g can of red kidney beans, drained
- 2 cloves of garlic, crushed
- ¼ teaspoon of tabasco sauce
- 2 teaspoon of ground cumin
- 1 tablespoon of mayonnaise
- 1 tablespoon of tomato sauce
- juice of half a lemon
- Rinse the kidney beans and leave them to drain.
- Put all the ingredients including beans, into a blender and blend until smooth.
- Sprinkle with freshly chopped chives to serve.
I hope that you like this recipe.
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Dani B is a food writer and blogger from Melbourne. She writes about “good food for a good life.” You can find out more by going here.