Pinto bean and salsa macha dip
Serves 6 - 8
Easy
Prep:
Cook:
Salsa macha, a smoky Mexican chilli paste, is the star in this quick bean dip – perfect with salted tortilla chips and beers on the side
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- 3 tbsp rapeseed oil
- 1 onionfinely diced
- 3 garlic clovesminced
- 2 tsp ground cumin
- 2 x 480g tins of pinto beansdrained
- 2 tbsp soured cream
- pinch of sugar
- 3 tbsp salsa macha(such as Luchito)
- thumb-sized piece of gingerpeeled and minced
- 3 tbsp lime juiceplus 1 tsp of zest
- 10g corianderfinely chopped
- corn tortillasto serve
Nutrition: per serving
- kcal160
- fat9g
- saturates1.3g
- carbs12.6g
- sugars2.9g
- fibre4g
- protein5.2g
- salt1g
Method
step 1
Heat the oil in a pan over a low heat, then gently sizzle the onions for 6-7 mins, or until they turn soft and translucent.
step 2
Add the garlic and cumin, warming through for 1 min, before adding the beans. Stir well, warming through the beans and coating them in the spices.
step 3
Empty the mixture into a blender along with the soured cream, ¾ tsp of fine sea salt and a pinch of sugar. Whizz to a fine paste, adding a splash of water if needed to get a creamy consistency. Empty into a serving bowl.
step 4
In another bowl, mix together the salsa macha, ginger, lime juice and zest, and coriander. Ripple the citrussy salsa mixture through the dip. Serve with corn tortilla chips and ice-cold beers.
