Pinto Bean Dip

My love for tinned beans continues unabated into 2008. They are full of flavour, protein and are cheap, low carb and are a store cupboard staple, there are also enough different varieties for me not to get bored of them. I also have a dip addiction so recently made this bean dip – the mixture is thinned with a mixture of lemon juice and water rather than olive oil which dramatically cuts the calorie content. I do a large internet shop and have all my non perishable food delivered every 10 weeks or so and I do wonder what the delivery driver makes of the huge quantity of tins, or how much he curses at having to carry it up the stairs.

Pinto Bean Dip (Serves 4 with drinks)

1 tin rinsed and drained pinto beans
1 clove garlic
1 tsp olive oil
Juice of half a lemon
3 Sprigs of fresh coriander
Salt & pepper to taste
Water to thin

Simply add all the ingredients to the food processor and blitz adding water until the desired consistency is reached. Put into a pretty bowl and serve with crisps, crudities and pitta bread.

Variations

Try different flavourings – cumin and chilli flakes – or use different beans – a pinto and flageolet bean mix is delicious.