Red Red Bean Spread Recipes

RED KIDNEY BEAN DIP

Steps:

• Heat the oil and cook the onion and garlic until soft and golden.
• Add the kidney beans and their liquid and stir in the tomato paste and spices and cook for a few minutes.
• Add the lime juice to the kidney bean mixture. Take the pan off the heat and when it has cooled a little, process the mixture until it is a bumpy puree. When it is cool, arrange in small bowls and sprinkle over the reserved lime zest.

RED BEAN DIP

Steps:

• Cover beans with at least 2 inches of water in a large bowl. Cover loosely, and let soak overnight at room temperature.
• Drain beans; transfer to a medium saucepan. Add stock, herbs, spices, and salt. Bring to a boil, then reduce heat to medium-low. Simmer beans until tender, 15 to 20 minutes. Drain beans; reserve cooking liquid. Discard bay leaf and cinnamon stick. Let liquid cool completely.
• Heat oil in a medium skillet over medium-high heat. Add onion; reduce heat to medium. Cook, stirring occasionally, until caramelized, about 25 minutes.
• Pulse beans and 1/2 cup cooking liquid in a food processor until smooth. Add more cooking liquid if needed to reach desired consistency. Transfer to a serving bowl. Top with yogurt, then onions. Serve with chips. Dip can be refrigerated in an airtight container up to 3 days.

RED-RED BEAN SPREAD

Steps:

• Preheat broiler.
• Cut bell peppers in half lengthwise; discard seeds and membranes.
• Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
• Broil 10 minutes or until blackened.
• Place in a zip-top plastic bag; seal.
• Let stand 5 minutes.
• Peel and chop.
• Place bell peppers and remaining ingredients in a food processor, and process until smooth.
• *You may also use 1 1/2 cups jarred roasted red peppers instead of roasting your own.