Pinto Bean And Salsa Macha Dip
Salsa macha, a smoky Mexican chilli paste, is the star in this quick bean dip – perfect with salted tortilla chips and beers on the side
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Blender
- Pan
- Stove
- Chef's knife
- Cutting board
- Microplane
- Measuring spoon
- Kitchen scale
- Can opener
- Colander
- Mixing bowl
- Serving bowl
- Wooden spoon
- Spoon
- Peeler
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
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