Spicy red bean dip...
Red beans are an excellent source of dietary fibre and protein. They’re also a very good source of iron, potassium, magnesium and B vitamins.
200gr dried red beans – Kidney or Adzuki/Aduki
600ml gluten free veg stock (eg Kallo)
½ tsp cumin seeds
½ onion – roughly chopped
1 x clove garlic – roughly chopped
1 small or half a large red chilli – seeds removed
½ handful of coriander leaves
1 tbsp organic virgin olive oil
½ tsp smoked paprika
¼ teaspoon of cayenne (omit if you don’t like spicy food)
Season with Himalayan salt and black pepper
Preparing the beans:
Making the dip:
Although beans are great for most people, they have a high oxalate (natural organic acids) content and in the case of certain kidney conditions (hypercalciuria & hyperoxaluria) they must be restricted. They also contain purines so those suffering from gout should eat in moderation.
In raw forms beans can contain high amounts of lectin glycoproteins and can potentially be toxic, so it’s important to ensure the beans are cooked thoroughly.