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Beany queso dip & nachos
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Ingredients
- 2 tbsp vegetable oil
- ½ onion, finely chopped
- ½ green pepper, finely chopped
- 1 tsp ground cumin
- 1 tsp hot smoked paprika
- 1 garlic clove, crushed
- 400g can black beans or mixed beans, drained
- 20g pickled jalapeños, chopped
- 1 small red chilli, finely chopped
- tortilla chips, to serve
For the queso
- 30g unsalted butter
- 30g plain flour
- pinch of ground turmeric
- 200ml whole milk
- 200g mature cheddar, grated
- 50g monterey jack cheese, grated
Method
- STEP 1
Heat the oil in a saucepan over a medium heat and fry the onion, pepper and a pinch of salt for 10 mins until softened. Add the cumin, paprika and garlic, and cook for 1 min more. Stir through the beans and season to taste, then tip the mixture into a roughly 20cm baking dish, spreading it to the edges with a spatula.
- STEP 2
For the queso, melt the butter in the same pan over a medium heat until foaming. Tip in the flour and turmeric, and cook for 2 mins. Gradually whisk in the milk and cook for 3 mins, stirring continuously. Tip in both the cheeses and whisk until the mixture is thick and the cheese has melted. Pour the queso over the beans, then scatter over the jalapeños and chillies. Serve with tortilla chips for dunking.
