No-Guilt Bean Dip

kidney beans

Nash’s grows kidney beans? That’s right! Get kidneys along with a variety of other legumes and grains at the store or our farmer’s markets.

Makes about 5 cups

1 teaspoon olive oil
1 onion, diced
3 cloves garlic, minced
1-2 cups cooked Nash’s dried corn, cooked until very soft
1 32-ounce can chopped tomatoes, drained and chopped
1 tablespoon chili powder
2 teaspoon cumin
1 teaspoon coriander
1 tablespoon brown sugar
1-3 tablespoons salt (to taste)
6 cups cooked kidney beans, cooked until mushy

In a large Dutch oven or sauce pan, heat oil on medium heat. Add onions and cook until softened and just turning golden. Add garlic and cook until fragrant. Add corn and tomatoes and cook until excess liquid from tomatoes has simmered away. Stir in spices, brown sugar, and one tablespoon salt.

Stir in beans, using the bowl of your spoon to smash the beans against the bottom and sides of the pan. Continue stirring and smashing until the beans are as mashed as you like. Leave some of the beans still whole for the texture if you like. Taste and add salt and other seasonings as needed. Serve with thinly sliced pieces of toast, vegetable sticks, pita chips, or tortilla chips.

We thank The Kitchn for this great recipe.