Today I am going to present my famous kidney beans dip, well, at least famous among my family and friends… Each time I prepare it, it is the first emptied dish on the table (and within a very short time). I have lost count of the times I have shared this recipe. That’s why I am glad to share it here today !
Here is a mezzé which slightly differs from the traditional hummus and guacamole that we obviously still love and are now seen as basics on an aperitif table.
The good point of this recipe is that it’s very quick (especially if you take canned kidney beans) ,yet it will still surprise your guests by its originality but also its smoothness and freshness. Moreover, it has a lovely purple color ! So, as the sunny days are coming back, this mezzé will find a unique place on your tables!
Little extra of the recipe : this spread is ideal for vegetarians because of its high-protein intake. For 250 gramms kidney beans, you get 20 gramms of proteins. Indeed kidney beans are one of the leguminous plants that contain the highest protein intake after chick peas! According to me it is an excellent reason to enjoy this purple spread !
For this recipe I personally used canned kidney beans because I was in a hurry but it is obviously better to soak and cook the kidney beans to avoid the high salt intake of cans.
Difficulty : 1/5
Preparation time : 10 to 15 minutes
Yield: approx. 6 persons (for an aperitif)
Kitchen tools:
- a bowl or a salad bowl
- a fork (or a blender)
- a paring knife
Ingredients:
- 250 gr red kindey beans, rinsed and drained
- 1 tablespoon 1/2 cottage chees
- 1/2 lemon juice
- 1 tablespoon olive oil
- 1/2 red onion
- 1/2 garlic clove
- Salt, freshly ground pepper
Directions:
- Rinse and drain canned kidney beans.
- Coarsely chop red onion.
- Mash kidney beans with a fork (you can obviously use a blender, it’s quicker but you will have more dishes to wash at the end !).
- Add chopped onion, mashed garlic, cottage cheese, lemon juice and olive oil.
- Mix well, salt and pepper to taste and keep it in the fridge a few minutes before serving.
I usually serve this dip with bread sticks, toasted farmhouse bread or even sliced vegetables.
Bon appétit !
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