It’s been one of those stupidly busy weeks, but I’m not complaining because the work has been fun and I’ve taken time out to ride my bike in the sunshine. Yes, it’s sunny and beautiful and I can’t remember ever having such a fantastic fall weather. Thumbs up fall, please take a bow! And this dip that you are staring at also deserves some recognition. It’s packs some serious heat and the flavours are quite complex. It’s a winner in the dip department.
This dip saved my ass. A couple weeks ago I needed a quick snack to whip up for some friends stopping by. I checked the cupboard and saw a can of kidney beans and then hopped online and found this Nigella Lawson recipe. I had pretty much everything I needed and I was curious to try out a bean dip that wasn’t made from black beans, cannellini beans or chickpeas. It was a snap to put together and while I strayed from most of her ingredients, I was really happy with the results and it got rave reviews from my friends.
What I especially loved was how it reminded me that celery is such a great lil’ dipper! Years ago, I strayed from celery when it came to vegetable plates. Celery always seemed so bland – but this dip reminded me that it’s not the case! Celery is crunchy, it’s slightly peppery and it’s refreshingly watery. It also makes sweet, sweet love to this bean dip – so give celery another chance and forget your standard dip and try this one on for size.
elsewhere: Cozy up with a bowl of the real nitty gritty. I’m talking about grits and polenta over at Readymade and include my go-to recipe. Craving a taste of fall? Try these soft oh-so-cakey pumpkin cookies over at Poppytalk and shove a couple in your coat pockets to keep you warm.
spicy red kidney bean dip
(adapted from Nigella Lawson)
2 T olive oil
1 onion, finely diced
4 cloves garlic, minced
pinch of salt
2 T curry paste
2 T tomato sauce
1/4 t cinnamon
1 can kidney beans, drained & rinsed
a few good glugs of sriracha (if you like things really spicy)
1 t maple syrup
juice & zest of 1 lemon
In a small saucepan, heat oil and saute onions and garlic until soft. Stir in the salt, curry paste, tomato sauce, cinnamon and beans, and stir things about until everything has heated. Add in the maple syrup, lemon juice and zest, stir and remove from heat. Using a potato masher, mash the beans well. If you like a smoother dip, use a blender. Adjust seasonings if necessary. Cool slightly and serve with tortilla chips, crackers or vegetable sticks.