Ingredients:
- 2 1/2 cups of cooked Camellia Brand Red Kidney Beans, drained of excess “juice” (Use the Red Bean Infusion)
- 1/2 cup sweet onion, finely chopped
- 1-2 cloves garlic, minced
- 1-2 tablespoons oil
- 1/4 teaspoon cayenne pepper or 1/2 teaspoon hot sauce
- Juice of 1/2 a lime
- Salt and pepper to taste
- 1/2 cup roasted red peppers, drained
- 1/4 cup sour cream or Greek yogurt (optional for creaminess)
- Bean liquid or broth to thin the dip, as needed
- Garnishes (optional): cilantro, green onions
- 1/4 cup finely chopped yellow and/or orange bell pepper (plus 4 to 6 whole red bell peppers, sliced for dipping)
- Jalapeno or serrano, thinly sliced
Directions:
- Follow the instructions of the Red Bean Infusion to cook beans. Reserve 2 cups of cooked beans for this recipe. Drain any excess liquid and reserve for later
- Heat oil in a skillet over medium heat. Sauté chopped onions and garlic until soft, about 3-4 minutes. Add the beans.
- In a blender or food processor, add the 2 1/2 cups of seasoned red beans w/onion, garlic, 1/2 cup roasted red peppers, and cayenne or hot sauce. Squeeze in the lime juice. Blend, adding a bit of reserved cooking liquid or broth until smooth and creamy.
- For a creamier dip, blend in the sour cream or Greek yogurt until fully incorporated.
- Taste the dip and adjust seasoning as needed with salt and pepper.
- Garnish with cilantro, green onions, or shredded cheese if you like. Serve with chips, crackers, or veggie sticks.