Flannerys
Mexican Chilli Bean Dip

Mexican Chilli Bean Dip

This delicious recipe has been provided to us by our #FlannerysFoodie BSKT. We recently sat down with Selasi Berdie, BSKT Director to get you all the insider info on everything BSKT – check out the interview HERE.

Ingredients

  • 500g Flannerys Own Organic Corn Chips
  • 400g can red kidney beans, rinsed & drained
  • 3 garlic cloves, peeled & finely chopped
  • 4 green jalapeno chillies, chopped coarsely
  • 2 red onions medium, diced
  • 2 tbs Flannerys Own Organic Olive Oil
  • 1 tbs gluten free soy sauce
  • 1 tsp ground smoked paprika
  • 1 red capsicum, diced
  • 1 green capsicum, diced
  • 2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 150ml red wine
  • 400g can tinned tomatoes
  • 1 tbs tomato puree
  • 1 tsp dried oregano
  • 1 bay leaf
  • Salt & pepper to season

Method

  • Place a large non-stick saucepan over a medium heat and add the olive oil, onions, diced capsicums and jalapeno chillies, cook slowly for 10 minutes.
  • Add the garlic, cumin, paprika and cinnamon, fry together for a few more minutes.
  • Slowly add the wine stirring constantly. Tip the tomatoes and kidney beans into the pan and stir in the tomato puree, oregano, bay leaf and soy sauce. Season with a pinch of salt and plenty of freshly ground black pepper.
  • Bring to a simmer on the stove top, then cover loosely with a lid.
  • Reduce the heat and leave to simmer gently for 30 minutes, stirring occasionally until the sauce is thick.
  • Using a stick mixer, blitz the bean mix to a coarse consistency.
  • Serve in a bowl with corn chips.

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