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How to make Spicy bean dip

Yield = 8
Prep time: 0:30
Cook time: 0:10
Total time: 0:40

Ingredients

  • 1 tablespoon olive oil
  • 1 small red onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 long red chillies, finely chopped
  • 2 x 300g cans red kidney beans, drained, rinsed
  • 3 large tomatoes, chopped
  • 2 tablespoons tomato paste
  • 115g fresh baby corn
  • 1/2 bunch (8) baby (Dutch) carrots, trimmed, peeled
  • 1 bunch asparagus, trimmed
  • 1 large red capsicum, thickly sliced
  • reduced-fat no-added-salt corn chips, to serve

Method

  • Step 1 Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add chilli. Cook, stirring, for 1 minute or until fragrant.
  • Step 2 Add beans, tomato, tomato paste and 2/3 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer for 8 to 10 minutes or until slightly thickened. Remove from heat. Stand for 15 minutes.
  • Step 3 Meanwhile, cook corn, carrots and asparagus in a large saucepan of boiling, salted water, for 5 minutes or until tender. Drain. Refresh under cold water. Drain. Cut corn and carrots in half lengthways. Place vegetables in a snap-lock bag with capsicum.
  • Step 4 Place half the bean mixture in a processor. Process until almost smooth. Add processed mixture to remaining bean mixture. Stir to combine. Refrigerate in an airtight container.