Delicious & Smokey Bean Dip

This recipe was kindly passed down to me from my beautiful auntie. I loved it so much I needed to re-make it and share it with you. Its Vegan, gluten, and sugar free.

Ingredients: (Yield one Medium container)

  • 3 Shallots (can use regular red onion too)
  •  5 Garlic cloves
  • 1 TBSP Tomato Paste
  • 1 Can on Cooked Kidney Beans (keep the water)
  • 2 TSP Turmeric power
  • 2 TSP Paprika
  • Salt & Pepper
  • Fresh Parsley
  • Chili (optional)
  • Can of chopped tomatoes (optional for fuller flavour)
  • Some good cooking oil


Method: 

  • Finley dice the shallots and garlic and fry till golden brown in oil
  • Add in the paprika, turmeric, salt & pepper
  • Add in the whole tin of kidney beans and tomato paste & optional chili paste and can of chopped tomatoes
  • Simmer for around 10-15 minutes till the liquid has reduced a little bit
  • Once slightly cooled blend until roughly smooth
  • Transfer to a glass container
  • Wash and dice up the parsley and sprinkle on top

This dip can be enjoyed cold but it’s nicer served at room temperature or a little warmer.

Cut up any vegetables you want / bread sticks / spread on toast / into a wrap / sauce topping.  Its very hearty and full of flavour and nutritious.

 

That’s all friends  

Coconutandwhat 🌴🌰🌴 

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