Nutritional Info

Nutrition Facts

Serving Size 1 (102g)

Calories 260
Calories from Fat 188 (72%)
Amount Per Serving %DIV
Total Fat 20.9g 32%
Saturated Fat 9.2g 46%
Monounsaturated Fat 9.6g
Polyunsaturated Fat 2g
Trans Fat 0.0g
Cholesterol 152mg 51%
Sodium 97.4mg 4%
Potassium 209.6mg 4%
Total Carbohydrate 1.3g 0%
Dietary Fiber 0.1g 0%
Sugars 0.8g
Protein 10.7g 21%

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Recipe Description
Spicy red chiles add heat to this simple bean dip recipe.
Prep time
10 min
Cook time
20 min
Ready In
30 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  olive oil
2 Clove(clv)  garlic, chopped
1 Pinch(pn)  pepper, to taste
1   small red chile, finely chopped
2   large tomatoes, peeled and chopped
15 Ounce(oz)  red kidney beans, drained and rinsed
1 Tablespoon(T)  tomato paste
1/2 Cup(c)  red wine
1 Pinch(pn)  salt, to taste
1   onion, chopped


Heat the oil in a large skillet over medium heat.  Add the onion, garlic and chile and saute, stirring, for 2 minutes.  Combine the beans, chopped tomatoes, and tomato paste to the skillet and cook, stirring, for 2 more minutes.  Pour in the wine and bring to a boil, stirring continuously.  Reduce the heat to low, season with salt and pepper, and simmer, uncovered, for 15 minutes.  Remove the skillets from the heat and let cool to room  temperature.  Transfer half the mixture to a food processor, process untill smooth, then pour it into a large serving bowl.

Additional notes

You can remove the seeds from the chile if you want to reduce the amount of heat and spice in this recipe.

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