E-Book:

64

Printed Book:

64

Kidney Bean Dip

Heat oil in a medium pan. Add onion and garlic. Cook until soft and golden. Add kidney beans and their liquid. Stir in tomato paste and spices. Cook covered, for 3–4 minutes. Add lime juice to the kidney bean mixture. Take the pan off the heat and when it has cooled a little, process the mixture in a blender until it is a bumpy purée. When it is cool, sprinkle with lime zest and green onion to serve.

Ingredients:

1)

avocado oil : 3 tablespoon

2)

large onion, finely diced : 1

3)

fat garlic cloves, minced or grated : 3

4)

canned kidney beans, including the liquid : 1.75 cup

5)

tomato paste : 1.25 tablespoon

6)

ground cumin : 0.5 teaspoon

7)

ground corriander : 0.5 teaspoon

8)

ground cinnamon : 0.25 teaspoon

9)

sea salt and black pepper, to taste :

10)

lime, zested and juiced : 1

11)

chopped green onion : 2 tablespoon

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