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
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 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
Instructions
Step 1
Heat 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 2
Add 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 3
Empty 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 4
In 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.