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Red Bean Dip

Red Bean Dip

Serves 8

3 tablespoon Sophia Grapeseed Oil
1/2 onion, finely diced
3 teaspoon Sophia Chopped Garlic
1 can Sophia Red Kidney Beans
3/4 tablespoon ground cumin
1/2 tablespoon ground coriander
2 tablespoon Sophia Lime Juice
1/4 cup fresh cilantro, chopped
2 teaspoon Sophia Atlantic Sea Salt
Pepper to taste

Heat the oil and cook the onion until soft and golden. Add the kidney beans with their liquid, garlic, cumin, coriander, salt, and pepper and cook for 5 minutes. Add the lime juice and cilantro to the mixture. Turn off the heat and let cool for a few minutes. Put the mixture into the food processor and pulse until it is a bumpy puree. Transfer mixture to a bowl and garnish with cilantro. Serve with Sophia Flatbread. 

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