Dip in a small blue bowl with tortilla chips and drinks on the side

Pinto bean and salsa macha dip

Name: Pinto bean and salsa macha dip
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Ingredients: 3 tbsp rapeseed oil; 1 onion , finely diced; 3 garlic cloves , minced; 2 tsp ground cumin; 2 x 480g tins of pinto beans , drained; 2 tbsp soured cream; pinch of sugar; 3 tbsp salsa macha (such as Luchito); thumb-sized piece of ginger , peeled and minced; 3 tbsp lime juice , plus 1 tsp of zest; 10g coriander , finely chopped; corn tortillas , to serve

Preparation and cooking time
- Prep:15 mins
- Cook:10 mins
Easy
Serves 6 - 8

Ingredients

3 tbsp rapeseed oil
1 onion, finely diced
3 garlic cloves, minced
2 tsp ground cumin
2 x 480g tins of pinto beans, drained
2 tbsp soured cream
pinch of sugar
3 tbsp salsa macha (such as Luchito)
thumb-sized piece of ginger, peeled and minced
3 tbsp lime juice, plus 1 tsp of zest
10g coriander, finely chopped
corn tortillas, to serve

Method

STEP 1
Heat the oil in a pan over a low heat, then gently sizzle the onions for 6-7 mins, or until they turn soft and translucent.
STEP 2
Add the garlic and cumin, warming through for 1 min, before adding the beans. Stir well, warming through the beans and coating them in the spices.
STEP 3
Empty the mixture into a blender along with the soured cream, ¾ tsp of fine sea salt and a pinch of sugar. Whizz to a fine paste, adding a splash of water if needed to get a creamy consistency. Empty into a serving bowl.
STEP 4
In another bowl, mix together the salsa macha, ginger, lime juice and zest, and coriander. Ripple the citrussy salsa mixture through the dip. Serve with corn tortilla chips and ice-cold beers.