Rio Zape Heirloom Bean Dip
Everyone loves a dip, right? This one’s a winner (as long as you don’t get carried away with the hot sauce)
200g cooked Rio Zape beans, with some bean broth
2 tablespoons olive oil
½ an onion, sliced very thin
2 garlic cloves, crushed
2 tablespoons chipotle-based hot sauce (less if it’s a super-potent variety)
2 tablespoons sour cream
2 tablespoons cooked pork mince or sausage (optional)
2 tablespoons coriander, finely chopped
In a frying pan over medium-low heat, warm the olive oil. Sauté the onion and garlic in the olive oil until translucent, about 15 minutes. When the onions are soft, add the beans and their broth, the hot sauce and sour cream.
Using a food processor, immersion blender or worktop blender, blend the mixture until smooth. Add the cooked pork mince, if using, and stir. Chill for at least 2 hours.
When ready to serve, scoop into a serving bowl or platter and sprinkle the coriander over the top. Serve with crudités, tortilla chips or nice crackers.