Which is the vegetarian version, made from scratch without the addition of any preservatives. I believe there is a variety of chilli bean dips around, mostly Spanish in origin. My non-vegetarian version of this is ‘Chilli con Carne’, rightly cooked with minced meat and which is less of a paste than the one I am making here.
- Kidney beans: 1 can (400g), drained, with juice reserved
- Olive oil: 2 tbsp
- Red onion: 1, large, finely chopped
- Green chilli: 2, finely chopped
- Chilli powder: 2 tsp
- Cheddar cheese: 3/4 cup (75g), grated
- Salt: 1 tsp
- Ground blackpepper: to taste
- Red chilli: 1, halved,cored and sliced
- Lemon (optional): 1/2
- Process all but 4 tbsp of kidney beans in blender to a puree.
- Heat oil in wok.
- Fry onions, green chillies and chilli powder till onions are softened.
- Add kidney puree and 3 tbsp can juice into wok. Stir well.
- Add whole kidney beans and all but 1tbsp cheese into wok.
- Season with salt and pepper. Stir till cheese has melted.
- Garnish with red chilli slices and remaining cheese.
- Squeeze lemon juice onto dip and serve warm with pita bread or chips.
- Buying canned kidney beans helps save the trouble of having to prepare and cook the beans beforehand. Apparently, if these beans are not cooked well at a high enough temperature, toxins could remain in the beans which could be harmful for the body. The juice of these canned beans also serve as a nice cooking base for such recipes.
- Managed to find these nice Tostitos Scoops! Tortilla chips from the NTUC supermarket. They are really nice to eat dips with, since they are not as salty and have a corn flavour which blends well with the sweetness of the dip.
- This recipe is adapted from the book ‘The Complete Book of Party Food and Appetizers‘.
1 medium-sized bowl