Warm Spicy Azuki Bean Dip

This is an easy, yummy dip that is simple to put together and full of warming spice. Azuki beans (also called aduki or adzuki) are one of the higher-protein beans and among the easiest to digest, which makes them a lovely base for a sharing dish. Serve it as a main with all the toppings, or as a generous starter to share. If you enjoy spiced bean dishes, you might also like this spicy chickpea curry.

Ingredients

• 2 cups dried azuki beans, soaked overnight and rinsed well
• 2 tbsp olive oil
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 dsp turmeric powder
• 1 dsp cumin
• 1 dsp paprika
• 1 tbsp tomato paste
• Salt, pepper and chilli, to taste
• 1/2 cup parmesan or dairy-free alternative (optional)
• Lettuce, tomato, shallots and fresh herbs, finely chopped, to top
• Avocado and lemon juice for guacamole, plus yoghurt or sour cream (optional)
• Gluten-free corn chips or rice crackers, to serve

Method

1. Once the azuki beans have soaked overnight, drain and change the water a couple of times.
2. Boil the beans in a saucepan with enough water to cover by an inch, spooning off any froth that forms. Once boiling, turn down the heat and simmer for around 30 minutes, or until the beans are soft.
3. Strain the beans but keep the cooking water, which will be thick and purple. You will need this later.
4. Stir-fry the onion, garlic and spices in the olive oil for a couple of minutes, then add the beans and stir-fry until the onion is cooked. Add the reserved cooking water and gently simmer, stirring continuously.
5. Mix in the tomato paste, salt, pepper and chilli. Add a little more water if needed and stir on a low heat until you get a nice dip-like consistency. Pour the dip into a flan or baking dish, then stir through the parmesan, if using, so it melts into the warm dip.
6. Add your salad toppings across the dip and it is ready to serve.

Lovely shared at the table with corn chips or rice crackers, a bowl of guacamole and a dollop of yoghurt or sour cream.