Pinto bean and salsa macha dip
Salsa macha, a smoky Mexican chilli paste, is the star in this quick bean dip – perfect with salted tortilla chips and beers on the side
- Serves: 8 persons
- 3tbsp rapeseed oil
- 1onion , finely diced
- 3garlic cloves , minced
- 2tsp ground cumin
- 2x 480g tins of pinto beans , drained
- 2tbsp soured cream
- pinch of sugar
- 3tbsp salsa macha (such as Luchito)
- thumb-sized piece of ginger , peeled and minced
- 3tbsp lime juice , plus 1 tsp of zest
- 10g coriander , finely chopped
- corn tortillas , to serve
Step 1Heat the oil in a pan over a low heat, then gently sizzle the onions for 6-7 mins, or until they turn soft and translucent.
Step 2Add the garlic and cumin, warming through for 1 min, before adding the beans. Stir well, warming through the beans and coating them in the spices.
Step 3Empty the mixture into a blender along with the soured cream, ¾ tsp of fine sea salt and a pinch of sugar. Whizz to a fine paste, adding a splash of water if needed to get a creamy consistency. Empty into a serving bowl.
Step 4In another bowl, mix together the salsa macha, ginger, lime juice and zest, and coriander. Ripple the citrussy salsa mixture through the dip. Serve with corn tortilla chips and ice-cold beers.