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- Home
- Inspiration & Gifts
- Recipes
- Aperitif fingerfood
- Mexican bean dip with dark chocolate
Mexican bean dip with dark chocolate
Nutrition facts per serving:
- Energy in kcal about 325
- Fat about 16g
- Carbohydrates about 31g
- Protein about 11g
This is needed
This is needed
for 6 people
Bean dip
- 2 tbsp olive oil
- 1 onions, finely chopped
- 1 garlic clove, finely chopped
- 1 tomato, cut into pieces
- 1 red peppers, cut into pieces
- 1 tin red kidney beans (approx. 420 g, rinsed, drained
- 1 red chilli, cut into thin rings
- 1 dl water
- 1 dl red wine
- 0.25 tsp cumin
- salt and pepper to taste
- 50 g dark chocolate (70% cocoa), coarsely chopped
To serve
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- 1 tbsp olive oil
- 0.5 tbsp lemon juice
- 1 tbsp coriander, finely chopped
- salt and pepper to taste
- 150 g Blue tortilla chips with sea salt
And that's how it's done
And that's how it's done
Bean dip
Heat the oil in a pan. Sauté the onion and garlic for approx. 2 mins. Add the tomato, pepper, chilli and beans, pour in the red wine and water, season. Cover and simmer over a low heat for approx. 1 hr., puree. Mix in the chocolate, allow the bean puree to cool slightly.
To serve
Mix the coriander, oil and lemon juice into the bean puree, season. Serve the bean dip in a bowl, serve with nachos.
