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Red Bean Dip - Orgran


  • Prep Time: 15m
  • Cook Time: 20m

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Ingredients

Dip Ingredients:

  • 2 tablespoons olive oil
  • 1 red onion
  • 1 clove garlic
  • 1/4 teaspoon red chilli, finely chopped
  • 1/2 teaspoon ground cumin
  • can red kidney beans
  • can diced Italian tomatoes
  • 1 teaspoon tomato paste

Serving Ingredients:

  • 1 package ORGRAN Quinoa Crispibread™ (or Crispibread™ of choice)
  • 2 cups grated cheese
  • 1 cup grated mature cheese
  • 2 tablespoons ORGRAN Corn Crispi™ Breadcrumbs

Method

Dip Method:

  • 1. Pour oil into a medium sized non-stick frying pan.
  • 2. Peel onion and finely chop.
  • 3. Peel and crush garlic.
  • 4. Add onion and garlic to pan. Cook over a gentle heat until onion is tender.
  • 5. Stir in tomato paste and cook for 1 - 2 minutes, then add chilli and cumin.
  • 6. Add beans and tomato.
  • 7. Cook over a gentle heat until mixture reduces and slightly thickens.

Serving Method:

  • 1. Preheat oven to 200°C (400°F).
  • 2. Using a serrated knife, gently saw crispbread in half across the centre.
  • 3. Arrange crispbread on an oven-proof platter.
  • 4. Sprinkle crispbread with 1 cup grated cheese.
  • 5. Spoon Red Bean Dip into centre of crispbread.
  • 6. Sprinkle with 1 cup grated cheese.
  • 7. Sprinkle with mature cheese.
  • 8. Sprinkle with breadcrumbs.Place into a moderate oven and cook for 7 minutes or until cheese is melted. Take care not to burn crispbread.