Spicy Mexican Bean Dip
Ingredients
Beans
400g Akila Red Speckled Beans
Water, as needed
Salt
Tomato Gravy
¼ cup oil
¼ cup oil
1 red pepper, chopped
1 green pepper, chopped
4 tomatoes, chopped
1 tsp sugar
1 tsp salt plus some to taste
1 Ancho chili, chopped
1 Arbol chili, soaked and chopped
1 tsp paprika
1 tsp garlic powder
¾ cup water
Pepper, to taste
Handful of fresh coriander, chopped to garnish
Method
01
Cook 400g of Akila red speckled beans in a pot of water with salt until soft and tender.
02
In a medium sized pot, heat the oil over medium low heat. Add the onions, red peppers and green pepper and allow to soften for 5 minutes.
03
Add in the tomatoes, salt and sugar and cook to soften for a further 10-15 minutes.
04
Once the tomato has softened, add in the ancho chili, arbol chili, paprika and garlic powder and allow to simmer on low for 5-8 minutes. Add water as needed and stir occasionally.
05
Once the red speckled beans have cooked, rinse and strain them, then add to the pot with the tomato gravy.
06
Add the water to the pot and cook the beans in the gravy for 15-20 minutes on medium low. Add salt and pepper to taste.
07
Dish into a bowl and garnish with coriander. Serve with nacho chips, sour cream and guacamole.