Kidney Bean Dipping Sauce

150 g cream cheese, full fat
15 ml olive oil
1 tbsp. tomato paste
1 × shallot(s)
150 ml vegetable stock
5 ml lime juice
1 g taco seasoning
200 g red beans
0.5 × cilantro

Chop the shallots finely and lightly sauté with olive oil in a pan. Deglaze with the poultry stock and add the red beans. Cook the beans for approx. 5 minutes until soft.

Stir in tomato puree, lime juice and cream cheese and season with the spices. Finely puree in a blender. Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 L Whipper. Screw on 1 Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours.

Serve in the glass on tomato and finely chopped onion cubes, lime juice and coriander. Serve on crackers, tacos or chicory leaves.

Leave a Reply

Your email address will not be published. Required fields are marked *