Kidney Bean Dip Recipe

We serve this thick and spicy bean dip hot, topped with grated tasty cheese and diced tomato. Corn chips are our preferred accompaniment. This dip can also be used as an ingredient in nachos.

The bacon can be omitted to make this dip suitable for vegetarians.

1 x 420g tin kidney beans, drained
100g peeled and roughly chopped onion
120g roughly chopped red capsicum (seeds removed)
100g roughly chopped shortcut bacon (or bacon rashers with the fat removed)
40ml (2 tablespoons) hot sweet chilli sauce, or to taste
250ml (1 cup) water

Place all ingredients in a large saucepan.

Cover saucepan and bring mixture to the simmer. Simmer for 1 hour, stirring occasionally. Remove lid from saucepan and continue simmering, stirring occasionally, until mixture has thickened and liquid has reduced but not completely evaporated (this should take about 30 minutes).

Allow mixture to cool for about 30 minutes, then blend or process until fairly smooth.

Refrigerate or freeze dip in an airtight container until required, or reheat immediately for serving.

Heat dip in a saucepan or in the microwave and pour into a serving bowl. If it is too thick after heating, stir in a small amount of water until it reaches the desired consistency. Top with grated cheese and diced tomato. Serve with corn chips. © www.exclusivelyfood.com.au