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.