Mexican bean dip with dark chocolate
Ingredients
for 6 person
| 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 |
| 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 |
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.
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