READY IN
35 mins
COOKING TIME
25 mins
PREP TIME
10 mins
SERVES
Serves 4-6
ingredients
- 200g tomato, finely chopped
- 50g Brindisa Iberico Pork Fat
OUT OF STOCK
- 100g onion, finely chopped
- 1 jar Navarrico Tolosana Black Beans, rinsed and well drained
IN STOCK
- 1 Tbsp Tap de Corti Mallorcan mild paprika
IN STOCK
- 1/2 tsp Cirereta Mallorcan hot paprika (to taste)
IN STOCK
- 1 tsp ground cumin
- 1/2 tsp salt (to taste)
- 100g sour cream
- Water
- Brindisa North & South olive oil to drizzle
IN STOCK
- Catalan oregano garnish
Method:
- Cook the tomato - on its own - in a non-stick pan over moderate heat, stirring as the tomato starts to dry. Cook until fairly dry, starting to darken and smelling "roasted".
- Leave the tomato in the pan and set to one side.
- Set a saucepan - with room for mashing - over moderate heat and soften the onion well in the pork fat.
- Add the paprikas, cumin and salt. Stir for a moment until the spices are fragrant.
- Raise the heat to medium and add the tomatoes. Deglaze the tomato pan with a splash of water and add that too.
- Add the beans and fry until they are gently sizzling.
- Remove from the heat and mash with a potato masher until the beans are a rough mash.
- Stir in the sour cream.
- Stir in any water required, a little at a time, until you have dipping consistency. Check for salt (remembering the saltiness of your dipping chips).
- Check for heat, if you want to turn up the volume stir in more hot paprika, 1/4 tsp at a time.
Serve warm, lightly drizzled with olive oil and garnished with a light sprinkling of Catalan oregano. Accompany with tortilla chips or pita chips warmed in the oven - otherwise sturdy plain crisps.
Little tip:
For a vegetarian version, replace the pork fat with vegetable shortening/fat e.g. TREX.
If you prefer the spiciness/heat to be more in the background, start with a 1/4 tsp of
Cirereta hot paprika.
For a Black Bean spread: Cook the mashed bean mixture over low heat, stirring frequently until quite thick and reduce the sour cream by half.
ingredients
- 200g tomato, finely chopped
- 50g Brindisa Iberico Pork Fat
OUT OF STOCK
- 100g onion, finely chopped
- 1 jar Navarrico Tolosana Black Beans, rinsed and well drained
IN STOCK
- 1 Tbsp Tap de Corti Mallorcan mild paprika
IN STOCK
- 1/2 tsp Cirereta Mallorcan hot paprika (to taste)
IN STOCK
- 1 tsp ground cumin
- 1/2 tsp salt (to taste)
- 100g sour cream
- Water
- Brindisa North & South olive oil to drizzle
IN STOCK
- Catalan oregano garnish