Summer’s coming – so fill your body with all this delicious goodness the next time you have an afternoon craving of chips and dip! Dairy-free, gluten-free, meat-free and served with Harris Farm Re-Purposeful Picks Kale Chips for a perfect way to get your 5-a-day.
Spicy Black Beans
- 400g can black beans (drained and rinsed)
- 15ml canola oil
- 1 tsp cumin seeds (whole)
- 1 tsp coriander seeds (whole)
- ½ tsp white peppercorns (whole)
- ½ tsp red chilli powder
- ½ tsp paprika
- ½ red onion (diced)
- 2 chipotle chillis in adobo (chopped)
- 3 garlic cloves (chopped)
- 2 tomatoes (roughly chopped)
- Pinch of salt and Pepper
- 1 avocado
- 15g coriander (large handful)
- 30ml lime juice (1 lime)
- ½ red onion (chopped)
- 1 green chilli (chopped)
- 100ml cold water
- Pinch of salt and Pepper
- 30g peanuts
- 15g sugar
- Splash of water
To serve: Harris Farm Re-Purposeful Picks Kale Chips, lime and coriander leaves
1) For the spicy black beans, add the oil to a pan set over medium heat.
2) Add the cumin, coriander and peppercorn and gently fry spices for 1 minute.
3) Add the red onion to the spices and sweat the onions for 5 minutes.
4) Add the chipotle chillis, garlic, chilli powder and paprika and cook for a further 2 minutes.
5) Add the tomatoes, stir and simmer covered for 15 minutes.
6) After 15 minutes, transfer to a small food processor (or use an immersion blender) and blend the tomato mixture until smooth, return to the pan and add the black beans. Taste the sauce and adjust for seasoning.
7) Continue to cook until the beans are soft and a thick deep red sauce is achieved. Set aside.
8) For the avocado-coriander sauce, combine the red onion and lime juice. Stand for 10 minutes.
9) Add the rest of the ingredients to the red onion and lime juice and use a small blender or immersion blender to blend until a thick sauce is achieved. Adjust for seasoning and set aside.
10) For the caramelised peanuts, add all the ingredients to a steel pan over medium heat and stir frequently until the sugar crystalises around the peanuts.
11) Keep stirring until the sugar is golden brown and coats the peanuts then immediately remove from heat and cool on baking sheet.
12) When the peanuts are cool, roughly crush them with a mortar and pestle (or leave them whole) and set aside in an airtight container.
13) To serve, spoon spicy black beans into a bowl and top with avocado-lime sauce, caramelised peanuts and fresh coriander leaves. Use a spoon to scoop the loaded dip onto kale chips and enjoy – this will definitely be a go-to dip once you try it!
This recipe was created by Dan Dumbrell, check out Dan's instagram here.