Mexican bean dip with dark chocolate

Mexican bean dip with dark chocolate

Total: 1 hr 20 Min. | Active: 1 hr 20 Min.
vegan, lactose-free
Nutritional value / person: 325 kcal
, Fat: 16 g
, Carbohydrate: 31 g
, Protein: 11 g

Ingredients

6 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Bean dip

2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 tomato, cut into pieces
1 red pepper, cut into pieces
1 red chilli, cut into thin rings
1 tin red kidney beans (approx. 420 g, rinsed, drained
1 dl red wine
1 dl water
¼ tsp cumin
salt and pepper to taste
50 g dark chocolate (70% cocoa), coarsely chopped

To serve

1 tbsp coriander, finely chopped
1 tbsp olive oil
½ tbsp lemon juice
salt and pepper to taste
150 g Fine Food Hopi Blue Chipotle Nachos
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How it's done

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Bean dip

Heat the oil in a pan. Sauté the onion and garlic for approx. 2 mins. Add the tomato, pepper, chilli and beans, pour in the red wine and water, season. Cover and simmer over a low heat for approx. 1 hr., puree. Mix in the chocolate, allow the bean puree to cool slightly.

To serve

Mix the coriander, oil and lemon juice into the bean puree, season. Serve the bean dip in a bowl, serve with nachos.

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