Linda McCartney
Recipe Serves: 4
If you like the heat of chilli, this dip is for you – and it’s quite substantial too. Lovely with tortilla chips, celery and carrot sticks.
170g drained canned tomatoes
240g drained canned kidney or pinto beans
1 tbsp tomato paste
Dash of soy sauce
1 clove of garlic, chopped finely
1/2 red bell pepper, seeded and chopped small
2 spring onions, sliced finely
1 fresh hot red chilli pepper, finely sliced
OR pinch of chilli flakes
Sea salt and freshly ground black pepper to taste
Fresh coriander for garnish
Put all the prepared ingredients into a blender and blend until smooth.
Season to taste, and serve garnished with chopped coriander.
> Download PDF of recipe (pdf 900kb)
> Return to all recipes