Kidney Bean Dip

This recipe was kindly passed down to me from my beautiful auntie. I loved it so much I needed to re-make it and share it with you. Its Vegan, gluten, and sugar-free.

Ingredients: (Yield one Medium container)

• 3 Shallots (can use regular red onion too)
•  5 Garlic Cloves
• 1 TBSP Tomato Paste
• 1 Can of Cooked Kidney Beans (keep the water) - buy a good brand
• 2 TSP Turmeric power
• 2 TSP Paprika
• Salt & Pepper
• Fresh Parsley
• Chili (optional)
• Can of chopped tomatoes (optional for fuller flavour)
• Some good cooking oil

Method: 

• Finley dice the shallots and garlic and fry till golden brown in oil
• Add in the paprika, turmeric, salt & pepper
• Add in the whole tin of kidney beans and tomato paste & optional chili paste and can of chopped tomatoes
• Simmer for around 10-15 minutes till the liquid has reduced a little bit
• Once slightly cooled blend or hand mash until roughly smooth
• Transfer to a glass container
• Wash and dice up the parsley and sprinkle on top

This dip can be enjoyed cold but it's nicer served at room temperature or a little warmer.

Cut up any vegetables you want / bread sticks / spread on toast / into a wrap / sauce topping.  Its very hearty and full of flavour and nutritious.

Coconutandwhat