- Food Blender
- 400 g Pinto Beans (Drained and gently rinsed)
- 1/2 bell pepper (red, diced)
- 1/2 red onion (diced)
- 1 tbsp olive oil
- 1 tsp garlic (minced)
- 1 tsp chilli powder
- 1/2 tsp lime juice (red wine vinegar also works)
- 1/2 tsp tahini
- 1/2 tsp sea salt or salt flakes
- 6 flatbreads (or)
- 1 cup carrot or celery sticks (or)
- Dice the red onion and fry in olive oil for 5 minutes or until soft
- Add the diced bell pepper, minced garlic, chilli powder, and the tin of drained pinto beans and cook together for another 5 minutes
- Add the tahini (if using), line juice (or vinegar can work) and cook through for another 5 minutes to reduce the sharpness
- Remove from the heat, let it cool a little before seasoning the mixture to taste – by adding salt, or even add more chilli powder if you want more kick.
- Blend to the desired consistency, but generally, the pinto beans will give it a creamy texture after little blending.
- Decant into a serving bowl, it can be served hot or cold – ideally with a side of flatbreads or vegetable sticks for dipping.
Is there another name for pinto beans?
Pinto beans have some great alternate names; frijol pinto or speckled beans in Spanish, poroto frutilla or strawberry beans in Portugues. Pinto beans are a key ingredient in Mexican, South American and Southwestern American cuisine, and other than this pinto bean dip are most commonly found in refried beans or a Chilli con carne recipe.
Are pinto beans and kidney beans the same thing?
No, although they are both legumes they taste quite different; pinto beans are lighter, earthier in taste and creamier in texture, whilst kidney beans are firm, dark red in colour and have a more meaty taste.