Red Kidney Bean Dip Recipes

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RED KIDNEY BEAN DIP



Red Kidney Bean Dip image

Make and share this Red Kidney Bean Dip recipe from Food.com.

Provided by Juenessa

Categories     Beans

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil (not extra-virgin)
1 large onion, finely diced
3 fat garlic cloves (minced or grated)
1 3/4 cups kidney beans, reserving the liquid in the can
1 tablespoon tomato paste
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
salt & freshly ground black pepper
1 lime, juice and zest of

Steps:

  • Heat the oil and cook the onion and garlic until soft and golden.
  • Add the kidney beans and their liquid and stir in the tomato paste and spices and cook for a few minutes.
  • Add the lime juice to the kidney bean mixture.
  • Take the pan off the heat and when it has cooled a little, process the mixture until it is a bumpy puree.
  • When it is cool, arrange in small bowls and sprinkle over the reserved lime zest.

Nutrition Facts : Calories 140, Fat 7.3, SaturatedFat 1.1, Sodium 244.1, Carbohydrate 15, Fiber 4.7, Sugar 2.9, Protein 4.5

RED KIDNEY BEAN DIP



Red Kidney Bean Dip image

Provided by Nigella Lawson : Food Network

Categories     appetizer

Time 55m

Yield 10 as part of mezze meal

Number Of Ingredients 11

3 tablespoons olive oil (not extra-virgin)
1 large onion, finely diced
3 fat cloves garlic, minced or grated
1 3/4 cups kidney beans, reserving the liquid in the can
1 tablespoon tomato paste
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
Salt and freshly ground black pepper
1 lime, zested and juiced
Special equipment: food processor

Steps:

  • Heat the oil and cook the onion and garlic until soft and golden.
  • Add the kidney beans and their liquid and stir in the tomato paste and spices and cook for a few minutes.
  • Add the lime juice to the kidney bean mixture. Take the pan off the heat and when it has cooled a little, process the mixture until it is a bumpy puree. When it is cool, arrange in small bowls and sprinkle over the reserved lime zest.

PUREE OF RED KIDNEY BEANS AND ROASTED GARLIC



Puree of Red Kidney Beans and Roasted Garlic image

Provided by Food Network

Number Of Ingredients 7

1 1/2 cups dried red kidney beans, soaked overnight in cold water to cover generously
1 onion, peeled, cut in half and stuck with 2 cloves
1 bay leaf
1 1/2 teaspoons salt
1/2 teaspoon pepper
4 plump heads of garlic
1/2 cup extra virgin olive oil

Steps:

  • Preheat oven to 350 degrees. Drain and rinse beans. Place in medium large pot with onion, bay leaf, and enough water to cover by 2 inches. Bring to a boil, reduce to barely a simmer, cover and cook very gently 30 minutes. Add 1 teaspoon salt and 1/2 teaspoon pepper, and a little more water if water in pot does not cover beans, cover, and continue cooking 3050 minutes, until the beans are very soft. Drain beans, reserving cooking liquid. Discard onion halves and bay leaf.
  • Meanwhile, slice off 1-inch from the pointy end of each garlic head. Place garlic heads, cut side up, in center of large sheet of foil. Drizzle over 1 teaspoon olive oil and sprinkle with 1/2 teaspoon salt. Bring ends of foil up and fold foil over to close. Roast in oven for one hour until soft and golden. Unwrap foil and allow garlic to cool. When cool, hold each head over blender and squeeze gently to extract the soft pulp. Discard garlic skins. Add 1/2 cup bean cooking liquid and puree until smooth. Add cooled beans and puree, scraping down sides frequently and adding more cooking liquid if necessary, until smooth but still fairly thick. Drizzle in olive oil with machine running and puree until satiny. Taste and adjust seasoning. Serve.

KIDNEY BEAN DIP



Kidney Bean Dip image

This is out of my "Company's coming, most loved appetizers" cookbook...If you like things hot, add more cayenne pepper to this dip. It has a pleasant flavor and an attractive browned top...you can substitute 2 cans of black beans, rinsed and drained, for the kidney beans...serve with tortilla chips or Fritos...

Provided by teresas

Categories     Beans

Time 50m

Yield 4 cups, 32 serving(s)

Number Of Ingredients 13

2 (14 ounce) cans kidney beans, drained
1/2 cup green onion, sliced
6 tablespoons salsa
2 teaspoons parsley flakes
1 teaspoon white vinegar
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1 cup medium cheddar, grated
1 cup monterey jack cheese, grated
1 teaspoon chili powder

Steps:

  • Preheat oven to 350 degrees.
  • Bottom Layer: Mash kidney beans with fork in medium bowl.
  • Add next 9 ingredients, mix well.
  • Spread in ungreased 9 inch pie plate or shallow casserole.
  • Top Layer: Layer all 3 ingredients, in order given, over salsa mixture.
  • Bake uncovered, in 350 degrees oven for 30 minutes.

Nutrition Facts : Calories 50.4, Fat 2.4, SaturatedFat 1.5, Cholesterol 6.8, Sodium 171.8, Carbohydrate 4.1, Fiber 1.5, Sugar 0.6, Protein 3.1

NEW ENGLAND BEAN DIP



New England Bean Dip image

I live in New England. This is a creamy bean dip made with red kidney beans. It goes great as an appetizer with crackers. Enjoy!

Provided by JOJO121864

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 10m

Yield 4

Number Of Ingredients 10

2 cups canned kidney beans, drained
1 small onion, minced
½ cup mayonnaise
½ cup sweet pickle relish
1 pinch dry mustard
1 dash Worcestershire sauce
½ teaspoon white horseradish
⅛ teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Rinse the kidney beans, and set aside to drain. In a medium bowl, stir together the onion, mayonnaise, relish, dry mustard, Worcestershire sauce, horseradish, garlic powder, salt and pepper. Gently mix in kidney beans until coated with dressing. Refrigerate until serving.

Nutrition Facts : Calories 354.8 calories, Carbohydrate 33.2 g, Cholesterol 10.4 mg, Fat 22.6 g, Fiber 8.6 g, Protein 7.6 g, SaturatedFat 3.3 g, Sodium 756.5 mg, Sugar 10 g

RED BEAN DIP



Red Bean Dip image

To quick-soak the beans, cover them with water in a saucepan, and bring them to a boil. Remove from heat, cover, and let them stand for an hour. Red beans -- a source of cholesterol-lowering fiber -- are pureed, then topped with yogurt and caramelized onions.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield makes about 3 cups

Number Of Ingredients 11

8 ounces dried kidney beans (scant 1 1/2 cups)
2 1/2 cups homemade or low-sodium store-bought chicken stock
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 bay leaf
1 whole cinnamon stick
1/2 teaspoon coarse salt
2 teaspoons extra-virgin olive oil
1 medium onion, halved and very thinly sliced
1/3 cup plain nonfat yogurt, preferably Greek-style
4 cups baked blue corn chips (10 ounces)

Steps:

  • Cover beans with at least 2 inches of water in a large bowl. Cover loosely, and let soak overnight at room temperature.
  • Drain beans; transfer to a medium saucepan. Add stock, herbs, spices, and salt. Bring to a boil, then reduce heat to medium-low. Simmer beans until tender, 15 to 20 minutes. Drain beans; reserve cooking liquid. Discard bay leaf and cinnamon stick. Let liquid cool completely.
  • Heat oil in a medium skillet over medium-high heat. Add onion; reduce heat to medium. Cook, stirring occasionally, until caramelized, about 25 minutes.
  • Pulse beans and 1/2 cup cooking liquid in a food processor until smooth. Add more cooking liquid if needed to reach desired consistency. Transfer to a serving bowl. Top with yogurt, then onions. Serve with chips. Dip can be refrigerated in an airtight container up to 3 days.

Nutrition Facts : Calories 211 g, Fat 3 g, Fiber 7 g, Protein 9 g, Sodium 359 g

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