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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 finely chopped red chilli
  • 1/2 teaspoon ground cumin
  • 1 x 310g can red kidney beans
  • 1 x 440g can diced Italian tomatoes
  • 1 teaspoon tomato paste
  • Serving Ingredients
  • 1 packet Crispibread with Quinoa (or Orgran Crispibread of choice)
  • 2 cups grated cheese
  • 1 cup grated mature cheese
  • 2 tablespoons Orgran Corn Crispy Crumbs (or Orgran crumb of choice)

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 Crispibread with Quinoa in half across the centre.
  • 3. Arrange Crispibread with Quinoa on an oven-proof platter.
  • 4. Sprinkle Crispibread with Quinoa with 1 cup grated cheese.
  • 5. Spoon Red Bean Dip into centre of Crispibread with Quinoa.
  • 6. Sprinkle with 1 cup grated cheese.
  • 7. Sprinkle with mature cheese.
  • 8. Sprinkle with Corn Crispy Crumbs.Place into a moderate oven and cook for 7 minutes or until cheese is melted. Take care not to burn Cripibread.