Ingredients:
1 tbln rice bran oil (or substitute canola or vegetable)1 large onion, chopped finely
1 large garlic clove crushed (optional)
2 x 450 g tins red kidney beans, drained and rinsed
2 x 450g tins butter beans or cannellini or baked beans, drained and rinse
1 tbln gr cumin
chilli powder to taste (optional)
tabasco to taste (optional)
2 tblns tomato paste
2 x 440g crushed tomatoes
Heat the oil to a moderate temp in a saucepan or deep skillet . Cook the onion and garlic gently until transparent.
Add the beans and cook for five minutes, stirring to avoid catchingAdd the spices and cook for a few minutes
Stir in the tomato paste
Add the tinned tomatoes
Simmer for approx 20 mins
Blend according to however smooth or chunky you like it.
NB: This recipe can be used as a dip with guacomole on top, served with crudites incl carrots, celery, cucumber etc. and corn chips or lavash pieces baked; or as a vegetarian option when having burritos or tacos, or in nachos.
