Bean and Chili Dip – Serve with Taco Chips or Grilled Meats and Fish.

Perhaps your new favorite bean dish:

Rinse bell bell pepper and chili bell pepper, remove white dividers and seeds, and coarsely chop the peppers.

Peel onion and garlic and chop finely. Pour kidney beans into a colander, cool and drain. Heat olive oil in a saucepan. Sauté onion, bell bell pepper, chili and garlic briefly. Add 100 milliliters of water and cook at low temperature for about ten minutes until soft.

Blend together with the beans in a hand blender or possibly with a hand blender. Season the dip with salt and pepper. Rinse the cilantro, shake dry, pluck the leaves, chop finely and mix into the dip. Season a second time if necessary.

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