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.
I was eating cranberry beans straight from the can last night (they reminded me very much of kidney beans). “It also makes sweet, sweet love to this bean dip…”. Classic. That’s all I have to say.
Ooh, what an interesting combination of flavors. Definitely something I can whip up from the pantry. Great find!
I’m definitely going to have to try this! I’m always on the hunt for quick and tasty dips.
Thumbs up for celery, and two thumbs up for celery + spicy dip! I love the idea of combining cinnamon and sriracha — I usually mix cinnamon with cayenne, but this will have a different, more in-your-nose kind of kick. So into it!
What a great combination of flavors! I’ll have to remember to give this dip a try.
I want to give this a try! My standard dip is a white bean dip (basically a hummus), and I love it, but I’ve always been curious about making a red or black bean dip or hummus of sorts. And given that it’s spicy, there’s a good chance I that am going to like it.
I am addicted to hummus–and this recipe looks amazing!
Just discovered your blog today and I can’t wait to start following it. What a beautiful design, and the recipes look great. Thanks!
Totally brilliant! Great job photographing it too, without making it look, well, you know. Can’t wait to try it!
I love the Indian flavors that you infused into this dip. So original.
Now see celery I can’t really get behind. I feel that it has such a strong taste…maybe it just feels like I’m eating straight fiber.
oh god, I love kidney beans. I have to make this.
Perfect timing and a great idea. I accidently bought a case of red kidney beans recently, instead of black beans. I was wondering what I was going to do with 12 cans besides add them to chili – and now I know. Thank you
I can tell that it’s been sunny where you are, because the light in your photos is gorgeous! As much as I love autumn, I’m really mourning the after-work sunshine that summer brought.
Thanks Tracy for appreciating the bean and my stupid humour!
Nicole, it’s very pantry-friendly & open to possibilities.
Naomi, double that.
Jacqui, it’s a goodie and it’s fast which makes it so much more rad.
Yay, meister! Try it.
Amy, I hope so, it’s a keeper.
bellcurves, i make a good white bean dip but it’s good to mix things up. And you can make it spicy – i did!
Rivki, thanks so much for stopping by!
Ha Julie, now you’ve got me thinking of well, you know!
Thanks Joanne, it works really well and the taste is unusual and delicious.
Astrid, this recipe is for you! Make a ton 🙂
Maddie, we’ve been so lucky with the light here. It makes me so so happy!
What kind of crackers did you use? They look tasty and I’m on the hunt for a good cracker.
Jenn, it’s a brand called Wisecrackers. I found them at Costco & they are delicious!
What a lovely fall colour that kidney bean dip has. Anything with some serious heat in it has my vote! Celery sticks are my least fave veggie to use in a dip but with this dip accompanying it I’m willing to give celery another chance.
Bijoux, give celery another chance! But this dip is smokin’ no matter what your choice of dipper is.
I made this dip last evening. I’m afraid I have to tell you that your title doesn’t adequately describe your dip. You should have called it “The Best Damned Dip EVER!!!”
By the way, what brand of curry paste do you use? I had never used one before, so I tried Sharwood’s mild paste, which turns out to be quite powerful.
zoth, so glad you approve!! yes, let’s rename it immediately 😉 as for curry paste, i use patak’s which is available in most grocery stores – it’s by far my favorite.
How interesting that this dip has curry paste in it! I love celery as a dipper, especially for rich creamy dips.
Goodness this was good. I used Thai Red Curry Paste. I doubled the cinnamon – didn’t have the syrup so I used honey. didn’t have lemon juice, so I used lime. . .
Added some curry powder and I substituted some tomato paste and water for the sauce.
Thanks for this wonderful and unique dish. We’re bean dip addicts, and this one is now in the permanent rotation.
Incidentally, we took it to our baby group pot luck. One of the parents put a dollop on a pita corner and gave it to her 8-month-old daughter. She loved it so much, we gave them the leftovers.
Here’s a couple changes I’d recommend…it’s a great little dip.
~ I used agave syrup (blue agave from Trader Joe’s) as a sweetener instead of maple, whose flavor is a bit strong.
~ I threw in some cilantro for fun
~ Added a couple shakes of cumin.
~ Added a dollop of tahini to bind it.
Thai curry paste has fish oil? Not suitable for veggies, but pataks safe or so easy to make own spice mix, it is the joke here……something or other pie, something something or other cake etc.. I always seem to change something……cannot control myself, it is a disease (without a cure I hope).
It does mean tat things can go slightly! Awry.
Thanks Ashley, give it a try!
Alan, glad you liked this.
Tommy, hooray, glad you all loved it! Especially the tot 🙂
Thanks Roscoe, glad you enjoyed it.
Shakti, I always use Patak’s curry paste 🙂 Enjoy!
I pinned your grits, greens, and beans recipe from Readymade long ago and loved it! But now Readymade is out of business and apparently so is the link 🙁 Any chance you can post the recipe on this blog? I know it involved broth, milk, and cheese, but can’t remember the proportions!!
Hi Erin, yes, good idea! I’ve had a few people ask for some ReadyMade recipes. I’ll add them to the blog. If you want to send me an email (link in the sidebar) I can send you the recipe so you can make it this weekend if you like.