Forget hummus, make this instead
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Printable recipe for White Bean Dip:
Simple to prepare Red Kidney Bean HUMMUS
A great variation on the regular Chickpea hummus, this uses red kidney beans and is as creamy and delicious. A great party pleaser but also a good spread in a wrap or sandwich instead of mayo or cheese. My kids just love it! Presented by Karen Ahmed for Kravings Blog.
Soundtrack You Make me used with permission by the artist Sanj'na from the album Perfectly Unfinished.
About KRAVINGS Food Adventures
Karen Ahmed is a passionate home cook that loves an adventure. From traditional tried and true recipes to trying brand new ones, you can be sure she'll make it easy peasy for you to follow.
She has appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Her easy to follow recipes will have you cooking and creating delicious meals in no time!
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Red Bean Dip
We've all been there, but how often does a cooking error turn into a success story? Food writer and book author Sally Sampson shares a kitchen misstep that turned into a keeper of a recipe. This dip is so good that she included it in her book, party dips! 50 zippy, zesty, spicy, savory, tasty, tempting dips. Just goes to show you, we do learn from our mistakes.
Roasted Red Pepper Dip Recipe with White Beans | Easy to Make Healthy Appetizer
Incredibly fast and easy to make, this Roasted Red Pepper Dip has the sweet charred flavor of roasted bell peppers, the nutty flavor of Parmigiano Reggiano and the peppery profile of fresh basil. Also, this healthy recipe can used as a dip or spread.
Recipe????
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Red beans and rice | Southern U.S. style
Thanks to Thryve for sponsoring this video! Click here to get 50% off your Thryve gut health test kit:
Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.
How to make a Kidney Bean and Coriander dip
If you're getting a bit bored of hummus or guacamole as a dip then you have to check out my yum kidney bean and coriander dip for something different, healthy and tasty.
You can find all my recipes on my blog
Ingredients
1 shallot, finely chopped
2 fat cloves of garlic, finely chopped
1 can kidney beans in water
1 tbsp tomato puree
2 tbsp olive oil
1⁄4 tsp cumin powder
1⁄2 tsp paprika powder
1⁄4 tsp chili flakes
1 stalk celery finely chopped
salt / pepper to season
2 tbsp chopped fresh coriander / cilantro
1 tbsp crumbled feta cheese.
Method:
Heat the oil in a pan, add the shallots, garlic and celery, cumin, paprika and chilli flakes
Saute on a low heat until soft, 3 – 4 minutes
Add the kidney beans, half of the water, and the tomato paste
Leave to simmer gently for 15 minutes
Give it a stir every now and then and you can add an extra tablespoon or two of water if it get’s too dry.
Once it’s cooked, mush together with a fork or potato masher
Season to taste, and add the coriander
Sprinkle with feta cheese before serving
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About Me:
I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I'm a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people.
I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs.
If you’re ever flying through make sure you stop in!! ☺
I started filming and editing all my own recipes on YouTube 6 years ago as I love teaching people how to cook and it’s lead to some amazing things happening in my life. My biggest wish is that you find my recipes easy, affordable, and yummy! Enjoy and leave your comments! Nom nom nom...
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This video was edited by Matthew Hoare