Ingredients:
- 1 (1-lb.) package Camellia Brand Red Kidney Beans
- 1 package Camellia Red Bean Flavor Infusion
- 1-2 tablespoons oil
- 1/2 cup sweet onion, finely chopped
- 1-2 cloves garlic, minced
- 1/2 cup roasted red peppers, drained
- 1/4 teaspoon cayenne pepper or 1/2 teaspoon hot sauce
- Juice of 1/2 a lime
- Reserved bean liquid for thinning dip, if needed
- 1/4 cup sour cream or Greek yogurt, optional
- Salt and pepper to taste
- 4 to 6 whole red bell peppers, sliced for dipping
- Optional garnishes: cilantro, green onions, shredded cheese, finely chopped yellow or orange bell pepper, thinly sliced jalapeno or serrano pepper
Directions:
- Cook red beans with Red Bean Flavor Infusion according to package directions. Drain excess liquid, reserving 1/2 cup. Measure 2 1/2 cups cooked beans for use in recipe, and store remainder.
- Heat oil in a skillet over medium heat. Sauté onions and garlic until soft, about 3-4 minutes.
- To a blender or food processor, add 2 1/2 cups cooked beans, sautéed onion and garlic, 1/2 cup roasted red peppers, and cayenne or hot sauce. Add lime juice. Blend, adding reserved bean liquid until smooth.
- For a creamier dip, add and blend sour cream or Greek yogurt until fully incorporated.
- Taste and adjust seasoning as needed with salt and pepper.
- Garnish with cilantro, green onions, shredded cheese, finely chopped bell pepper, and sliced jalapeno or serrano peppers, if desired.
- Serve with bell pepper slices, chips, or crackers.