Paprika Kidney Bean Dip
Blood Sugar: 11Servings: 4Preparation Time: 20minMeal Category: Snack
Micronutrients:FolateCalciumMagnesium
Macronutrients per 100g
Energy
207kcal
Sugar
3g
Fat
3g
Fiber
14g
Sat fat
0g
Protein
12g
Carbs
34g
Sodium
14mg
Ingredients
1 Red bell pepper, 1 Onion, 280g / 9.88oz cooked Kidney beans, 1 tbsp Olive oil, 1 tsp fresh Lemon juice, 1 tsp frozen Parsley, 1 pinch Garlic powder
Preparation
1. Halve and deseed 1 Red bell pepper, wash and dice it. 2. Dice 1 Onion. 3. Sauté the diced Onion and Red bell pepper in 1 tbsp Olive oil for about 5 minutes. Let it cool. 4. Rinse and drain 280g / 9.88oz cooked Kidney beans. 5. In a food processor, blend the Kidney beans, sautéed vegetables, 1 tsp fresh Lemon juice, 1 tsp frozen Parsley, and 1 pinch Garlic powder until smooth.
Micronutrients % of RDI
Iron
4% of RDI
Magnesium
76% of RDI
Vitamin C
39% of RDI
Omega 3
0% of RDI
Vitamin A
44% of RDI
Calcium
78% of RDI
Folate
22% of RDI
Good to know
This dip pairs well with meat dishes. You can adjust the seasoning to taste.
How to Prepare
1. Halve and deseed 1 Red bell pepper, wash and dice it. 2. Dice 1 Onion. 3. Sauté the diced Onion and Red bell pepper in 1 tbsp Olive oil for about 5 minutes. Let it cool. 4. Rinse and drain 280g / 9.88oz cooked Kidney beans. 5. In a food processor, blend the Kidney beans, sautéed vegetables, 1 tsp fresh Lemon juice, 1 tsp frozen Parsley, and 1 pinch Garlic powder until smooth.
Good to Know
This dip pairs well with meat dishes. You can adjust the seasoning to taste.
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