Ingredients:​

- 1 cup IMBO red speckled beans

- 1 cup IMBO kidney beans

- 1 cup IMBO small white beans

- 1 clove garlic

- Coriander 

- Chilli 

- Salt

- Pepper

- 1 lemon 

- 3 tbsp olive oil

- 1/2 cup sour cream

- Mixed seeds (optional)

- Micro vegetables (optional)

 

Method:

1. In a bowl, soak red speckled beans, kidney beans and small white beans overnight.

2. Once the water is clear, drain the soaked beans and in a large saucepan, bring them to a boil.

3. Reduce the heat for 1 hour or simmer until soft.

4. Reduce the heat for 1 hour or simmer until soft.

5. Drain and pot cooked beans into a blender adding 1/2 cup sour cream, fresh coriander, garlic chilli, 3 tbsp olive oil, lemon juice, salt and pepper.

6. Blend until smooth

7. To serve the bean dip, line a small terra-cotta pot with tin foil and spoon in the bean dip mixture.

8. Top the dip with micro-vegetables and mixed seeds to create a garden and ENJOY!

Spicy Bean Dip