- 250ml vegetable oil for deep frying
- 5 flour tortillas, cut into triangles
- 200g/7oz tinned mixed beans, rinsed and drained
- handful red Peppadew peppers, sliced
- ½ tsp fresh coriander, chopped
- ½ tsp paprika
- ½ tsp chilli flakes
- handful fresh parsley, chopped
- juice of ½ lime
- 30ml/1fl oz olive oil
- salt and freshly ground black pepper
- Heat the vegetable oil in a heavy-bottomed saucepan until a breadcrumb added sizzles gently. (CAUTION: hot oil can be dangerous! Do not leave unattended.)
- Add the tortillas to the oil and fry until golden. Remove carefully and drain on kitchen towels.
- Place the mixed beans in a heated pan with the Peppadew peppers. Add the coriander, paprika and chilli flakes and cook for four minutes.
- Blend in a small food processor until smooth.
- Stir in the olive oil, parsley and lime juice. Season to taste with salt and freshly ground black pepper.
- To serve, place the bean dip in a bowl placed on a plate with the tortillas on the side for dipping.