Spicy Bean Dip

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Spicy Bean Dip

 

 

4 teaspoons olive oil

1 small red onion, finely chopped

2 garlic cloves, crushed

2 long red chillies, finely chopped

two 300 g (101/2 oz) cans red kidney beans, drained, rinsed

3 large tomatoes, chopped

8 teaspoons tomato paste

115 g (4 oz) fresh baby corn

1/2 bunch (8) baby (Dutch) carrots, trimmed, peeled

1 bunch asparagus, trimmed

1 large red capsicum (bell pepper), thickly sliced

reduced-fat no-added-salt corn chips, to serve

 

 

1. Heat oil in a large saucepan over medium-high heat. Add onion and

garlic. Cook, stirring, for 5 minutes or until onion has softened.

 

2. Add chilli. Cook, stirring, for 1 minute or until fragrant.

 

3. Add beans, tomato, tomato paste and 2/3 cup cold water. Bring to

the boil. Reduce heat to medium-low. Simmer for 8 to 10 minutes or

until slightly thickened. Remove from heat. Stand for 15 minutes.

 

4. Meanwhile, cook corn, carrots and asparagus in a large saucepan of

boiling, salted water, for 5 minutes or until tender. Drain. Refresh

under cold water. Drain.

 

5. Cut corn and carrots in half lengthways.

 

6. Place half the bean mixture in a processor. Process until almost

smooth. Add processed mixture to remaining bean mixture. Stir to

combine. Refrigerate in an airtight container.

 

7. Serve spicy bean dip with vegetables and corn chips.

 

 

Serves 8.