SPICY BLACK BEAN DIP

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

IN 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

OUT OF 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.