Mexican Bean Dip
- 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.
Recipe by eatmystreet at https://www.eatmystreet.net/2016/08/07/dip-with-kidney-beans/
3.5.3208