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Mexican bean dip with dark chocolate
1 h 20 m active | 1 h 20 m total
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 onion, finely chopped
  • 1 garlic cloves, finely chopped
  • 1 tomatoes, cut into pieces
  • 1 red pepper, 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
  • 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
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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.

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