Lime and Black Pepper Pinto Bean Dip
Introducing our Zesty Fiber-Packed Dip: The Perfect Picnic Companion
Looking for a healthy and delicious addition to your next picnic, BBQ, or quick lunch? Our zesty dip is not only bursting with flavor but is also packed with essential nutrients. With its dietary fiber and protein content, it will keep you energised and satisfied throughout the day.
One of the key highlights of our zesty dip is its resistant starch content. Resistant starch is a type of starch that resists digestion in the small intestine, allowing it to reach the large intestine intact. This unique quality makes it a valuable for promoting digestive health and feeding butyrate producing bacteria in the large intestine.
Ingredients
½ cup pinto beans, soaked overnight
1 large shallot
Medium lime, zest and juice
1 tbsp olive oil
Black pepper
1 cob corn
½ medium red capsicum
Coriander, small bunch, chopped roughly
1-2 tsp chilled water, if needed
Method
Heat oven to 200 degrees C.
Add pinto beans to a saucepan and cover with water. Bring to the boil, then reduce to a low simmer for 40-50 minutes or until the beans are tender.
Meanwhile, dice red capsicum, remove corn from the cob and place on a baking tray. Drizzle with a little olive oil and roast for 20mins or until browning.
When the beans are tender, drain and rinse under cold water. Set aside.
In a food processor, or bowl with a stick blender, finely chop shallots. Add in lime juice, olive oil, pepper and beans and process until a smooth consistency. Add lime zest at the end and 1-2 tsp chilled water if needed for consistency, mix through.
Transfer to a bowl and top with roasted capsicum, corn and chopped coriander.
