Mexican Red Bean Dip

By April 12, 2013Dips, Recipes, Vegetables


4Tbsp Extra Virgin Olive Oil
1 Spanish Onion diced    
3 cloves garlic roughly chopped
1 jar Red Kidney Bean
1 tsp tomato paste
Juice of 1 lime
1 tsp lime zest
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
¼ tsp ground all spice
1/8 tsp cayanne pepper
1/4 tsp paprika
Salt and Pepper


In a saute pan heat the oil and cook the onion and garlic until just golden.  Add tomato paste, the beans, half of the bean liquid and the spices.  Cook until warmed.  Remove from heat and put into a food processor.  Next add the lime juice and zest then pulse until mixture is slightly lumpy in texture.