Kidney Bean Dip


200 g Red beans
150 ml Chicken stock
150 g Cream cheese, full fat
1 tbsp. Tomato paste
5 ml Lime juice
15 ml Olive oil
1 pieces Shallot(s)
0.5 pieces Cilantro
1 g Taco seasoning


Sweat the finely chopped shallots in olive oil in a pot until light brown. Deglaze with chicken stock and add the red beans. Lightly cook the beans for approx. 5 minutes. Stir in the tomato paste, lime juice, and cream cheese and season with spices. Puree in a blender until smooth. Pass the mixture through the iSi funnel & sieve directly into the 1 US Pint dispenser. Screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Serving Suggestion:

Serve in a glass on a mixture of chopped tomato and finely chopped onion, lime juice, and cilantro. Serve with crackers, tacos, or chicory leaves.

Season with chili powder, Tabasco sauce, or Sambal-Oelek.

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