Red Bean Dip: 3ten.ca
Recipes

Recipe: Gluten Free Red Bean Dip

Gluten Free Red Bean Dip: 3ten.ca

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.

Gluten Free Red Bean Dip: 3ten.ca

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.

Gluten Free Red Bean Dip: 3ten.ca

Gluten Free Red Bean Dip: 3ten.ca

Then, rinse and drain the kidney beans and add them to the hot pan.

Gluten Free Red Bean Dip: 3ten.ca

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.

Gluten Free Red Bean Dip: 3ten.ca

Once cooked, add 80% of the mixture into your blender. Blend away creating a smooth texture.

Gluten Free Red Bean Dip: 3ten.ca

Gluten Free Red Bean Dip: 3ten.ca

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.

Gluten Free Red Bean Dip: 3ten.ca

All done!

Gluten Free Red Bean Dip: 3ten.ca

Gluten Free Red Bean Dip: 3ten.ca

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

Recipe: Gluten Free Red Bean Dip
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 15 oz can of kidney beans
  • a small white onion
  • 1½ tablespoons of chopped garlic
  • 2 tomatoes
  • 1 red chile
  • ½ a cup of red wine vinegar
  • 2 tablespoons of olive oil
Instructions
  1. First, gather all of your ingredients.
  2. 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.
  3. Then, rinse and drain the kidney beans and add them to the hot pan.
  4. 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.
  5. Once cooked, add 80% of the mixture into your blender. Blend away creating a smooth texture.
  6. 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.

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