Kidney Bean Dip
As a starter or part of a mezze, this is served with pita bread, tacos or carrot sticks for the health-conscious. Cheap and a little bit exotic - just how we like it!
1 onion chopped
3 cloves garlic
1 tin kidney beans
tomato puree
ground coriander, cumin and cinnamon
1/2 lime
In a pan fry the onion over a moderate heat for 3 minutes, then add the garlic. Once all is golden and mushy (not burnt), add the kidney beans - water and all. Fry for 2 minutes and add 1 large tbsp tomato puree, half a teaspoon of coriander and cumin and a quarter tsp of cinnamon. Stir and then squeeze in the juice of half a lime. Add salt and either pour into a blender (not a liquidizer) or blend using a hand-held blender. Cool and serve.