Mexican bean dip with dark chocolate

Name: Mexican bean dip with dark chocolate
Prep time: 80 min
Total time: 80 min
Yield: 6
Ingredients: 3 tbsp olive oil; 1 onion; 1 garlic clove; 1 tomato; 1 red pepper; 1 red chilli; 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); 1 tbsp coriander; ½ tbsp lemon juice; 150 g Fine Food Hopi Blue Chipotle Nachos

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

WE NEED Shopping List Purchase ingredients now

How it's done

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.

How-tos

Print recipe

«Mexican bean dip with dark chocolate»

Adjust quantity?

6 people

Hint:

Which one do you want to print / save?

Recipe
Shopping list

Save PDF