Red Kidney Beans

Tortilla Crisps with Red Kidney Bean Dip

Tortilla Crisps with Red Kidney Bean Dip

Recipe:

Serves 2-3

Cooking time: 15 minutes
 
Ingredients:
Crisps
3 large tortilla wraps, each cut into 8 triangles
2 tbsp oil
1 tsp salt
Red Kidney Bean dip
1 tin x Batchelors Red Kidney Beans 225g, drained
200g chopped tomatoes (canned or fresh)
1 garlic clove, chopped
1 tbsp Olive oil
½ onion, chopped and peeled
pinch chilli flakes

Method:
Heat the oven to 180C/350F. Cut each tortilla into 8 triangles. Spread evenly on a baking sheet and drizzle with oil. Bake in the oven for approximately 10 minutes or until golden brown (check regularly as they can burn easily). Sprinkle with salt while still warm and set aside.
To make the dip: Heat oil in pan and sauté onion for 2 minutes. Add garlic and chilli flakes and fry for 1 minute. Add Batchelors Red Kidney Beans and tomatoes and cook for a further 2 minutes. Place the mixture into a food processor and blend until smooth. Spoon into a small bowl and serve with the tortilla chips.