Creamy Pinto Bean Dip

Ingredients for Creamy Pinto Bean Dip

• 1 tablespoon olive oil

• 80ml chopped red onion

• 1 (425g) can low-sodium pinto beans, rinsed and drained

• 2 garlic cloves, chopped

• 3 tablespoons chopped red pepper

• 3/4 teaspoons chilli powder

• 1 1/2 teaspoons red wine vinegar

• 1/4 teaspoons dried oregano

• 3/4 teaspoons kosher salt, plus more

• 1/4 teaspoons freshly ground black pepper, plus more

Heat oil in a large skillet over medium. Add onion and cook until softened, 4–5 minutes. Add beans, garlic, and pepper and cook, stirring, until softened and warmed through, 4–5 minutes. Stir in chilli powder and cook until fragrant, about 1 minute more.

Pulse bean mixture, vinegar, oregano, 3/4 teaspoons salt, 1/4 teaspoons pepper, and 60ml water in a food processor, adding water by the tablespoonful if needed, until smooth. Taste and adjust seasoning. Serve warm or at room temperature.

Bean dip can be made 3 days ahead. Store in an airtight container and chill.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.