Beans are a fantastic staple to have in the cupboard. Sadly, the beans I tend to keep I forget I have them. That is until I watch vegan Youtubers make yummy recipes. Then I remember and I get very inspired by the videos I watch. Hence the reason for this dip. I didn’t realise how many nutrients you can pack into a dip. Plus pinto beans are loaded with protein too. This dip makes a tasty treat or a delicious dinner.
What are the staples in your kitchen cupboards? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Saucepan
- Colander
- Sharp knife
- Chopping board
- Baking tray
- Teaspoon
- Blender
- Serving bowl
Serves 2
Ingredients
- Pinto beans x 100g
- Onion x 1
- Small tomatoes x 2 large handfuls
- Red pepper x 1
- Olive oil
- Harissa spices x 1 – 2 tsps
- Salt and pepper to taste
Method
- Measure the amount of beans you will need for your recipe.
- Put them into the large bowl, if you haven’t already then cover in enough water and then a couple of inches above.
- Soak the beans in the fridge overnight.
- You may want to use a bowl with a lid.
- The next day remove the beans from the fridge and pour any excess water through the colander.
- Rinse under the tap.
- Put the beans into the large saucepan.
- Again pour enough water to cover the beans plus a two inches above.
- Add in the baking powder and salt to your taste.
- Turn the hob onto high and bring to the boil.
- When the pan starts to boil turn the heat down to low.
- Leave to simmer until most of the water has disappeared.
- Then drain through the colander and rinse under the tap.
- Set aside.
- Preheat the oven to 200°C or gas mark 6.
- Put a baking tray in while the oven preheats.
- Peel and cut the onion into quarters.
- Cut the top from the red pepper and remove the core and the stalk.
- Slice the flesh into chunky pieces.
- When the oven in preheated remove the baking tray.
- Add oil to the base.
- Place the onion quarters, red pepper pieces and small tomatoes into the tray.
- Next add extra oil if necessary and toss the ingredients in the oil.
- Sprinkle over the harissa spices and salt and pepper to your tastes.
- Then toss these ingredients again.
- Place the tray into the oven.
- Bake these ingredients for 25 – 30 minutes or until the tomatoes have split and the veg is golden around the edges.
- Once the veg is golden remove from the oven and leave to cool.
- When cool put the tomatoes into the blend cup and add in the pinto beans.
- Blend these ingredients together until smooth.
- Pour the smooth dip into a serving bowl.
- Serve with chopped vegetables or chickpea flour wraps.
- Then enjoy.
Harissa Spiced Pinto Bean Dip was a scrummy dip. I ate this for my lunch and it was so tasty. It was easy to prepare but slightly time consuming to cook. The beans tend to take a long time to boil. All the ingredients in this dip could be frozen and eaten on another occasion. It could make a great snack as well. However you decide to eat this dip, as always, please enjoy. Thank you xxx
Googies Kitchen Life 