Recipe: Gluten Free Red Bean Dip
Gluten free red bean dip is spicy and filling. Packed with protein and flavour it’s sure to please. Kidney beans sometimes get a bad rep (I’m not too sure why), yet in this recipe they certainly shine. Make this for an after work dinner party or for game night. It’s good, trust me.
Ingredients
- 15 oz can of kidney beans
- a small white onion
- 1 1/2 tablespoons of chopped garlic
- 2 tomatoes
- 1 red chile
- 1/2 a cup of red wine vinegar
- 2 tablespoons of olive oil
First, gather all of your ingredients.
Add the olive oil to a pan and start to heat it up. Dice the onion and add it to the hot pan – do the same for the red chile. Top with the garlic and cook for 3-5 minutes until the onions are nice and soft. This gluten free red bean dip can be as spicy as you like – I take the seeds out of the red chile. Keep a few in if you want added spice.
Then, rinse and drain the kidney beans and add them to the hot pan.
After about 3 minutes add in the tomatoes and red wine and bring to a boil. Once the pan boils, reduce the heat and lower to a simmer for about 12-15 minutes.
Once cooked, add 80% of the mixture into your blender. Blend away creating a smooth texture.
Then, in a bowl, mix the smooth dip with the remaining 20% of the mixture. This will give the dip some texture. Add salt to taste.
All done!
Looks good, eh? This recipe is best cold and keeps well for 3-4 days in the fridge. Take leftovers for lunch or eat as an afterwork snack. Snacks are the best. Thanks for stopping by.
Recipe
Gluten Free Red Bean Dip
Ingredients
- 15 oz can of kidney beans
- a small white onion
- 1 1/2 tablespoons of chopped garlic
- 2 to matoes
- 1 red chile
- 1/2 a cup of red wine vinegar
- 2 tablespoons of olive oil
Instructions
- First, gather all of your ingredients.
- Add the olive oil to a pan and start to heat it up. Dice the onion and add it to the hot pan - do the same for the red chile. Top with the garlic and cook for 3-5 minutes until the onions are nice and soft.
- Then, rinse and drain the kidney beans and add them to the hot pan.
- After about 3 minutes add in the tomatoes and red wine and bring to a boil. Once the pan boils, reduce the heat and lower to a simmer for about 12-15 minutes.
- Once cooked, add 80% of the mixture into your blender. Blend away creating a smooth texture.
- Then, in a bowl, mix the smooth dip with the remaining 20% of the mixture. This will give the dip some texture and add salt to taste. All done - time to eat. It's best cold, so chill for an hour if needed.
