Spicy Bean Dip

Spicy Bean Dip

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Try this delicious spicy bean dip recipe with great Mexican flavours. Black beans, tomatoes, chilli and garlic are gently simmered with a Knorr Chicken Stock Pot for maximum flavour. Garnish with coriander and chopped tomatoes.

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time25 minutes


  • 15 ml Stork Margarine
  • 1 Red onion, sliced
  • 2 Cloves garlic, chopped
  • 1 Red chilli, chopped
  • 400 g Tin black beans, rinsed and drained (or kidney beans)
  • 200 g Tin chopped tomatoes
  • 1 Knorr Chicken Stock Pot
  • 1 Bunch coriander, chopped
  • 2 Plum tomatoes, chopped


  • Heat Stork Margarine in a saucepan. Add the onion and cook on medium heat for 6-7 minutes, until the onions are soft and starting to brown. Add the garlic and chilli, cook for another 3 minutes.
  • Add the black beans, chopped tomatoes and Knorr Chicken Stock Pot. Bring to the boil, reduce heat and simmer gently for 10 minutes. Add some hot water if mixture seems too thick. Remove from heat.
  • Pulse blend in a processor. Pour into a serving dish and stir in the coriander and chopped tomatoes.
  • If black beans are unavailable try substituting with kidney beans and follow the recipe as it is to make a great tasting spicy bean dip.