High-Protein Spicy Red Bean Sauce
Method
Drain and rinse the kidney beans thoroughly under cold water, then allow them to drain well.
Add the beans, lemon or lime juice, water, crushed red pepper flakes, ground cumin, and salt to a blender or food processor.
Blend until completely smooth and creamy, scraping down the sides of the blender as needed.
If the sauce is too thick, gradually blend in a little more water until you reach your preferred consistency.
Taste and adjust the seasoning, adding more chili flakes for extra heat or additional citrus juice for brightness.
Transfer the sauce to a serving bowl and refrigerate for 10–15 minutes to allow the flavors to meld.
Serve as a spread for burgers and wraps, a dip for vegetables, or a flavorful topping for burrito bowls, grilled meats, or roasted vegetables.
For a deeper, smokier flavor, substitute half of the chili flakes with smoked paprika. Garnish with freshly chopped cilantro and a squeeze of lime just before serving for a vibrant finish inspired by Latin American cuisine.
Nutrition Facts
Per serving
