Mexican Bean Dip
1 can of red kidney beans drained and washed
1 small tub of sour light cream
1 small onion chopped
Half a small red capsicum
Squeeze of chilli sauce
Chop onion and red capsicum and fry in a saucepan then add diced tomato. Add kidney beans and heat through. Remove from stove and mash mixture with a potato masher. Return to stove add chilli sauce and sour cream and just heat through don’t boil and voila ready to serve either hot or cold.