Warm Pinto Bean Dip with Smoked Paprika and Roasted Peppers

Preheat oven to 200°C. Place whole bell peppers on a baking sheet, drizzle with 1 tablespoon olive oil, and roast for 25-30 minutes, turning occasionally, until charred and blistered on all sides.

Transfer peppers to a bowl and cover with plastic wrap for 10 minutes to steam loose the skins.

Peel, seed, and roughly chop the roasted peppers. Set aside.

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add diced onion and cook for 8-10 minutes, stirring occasionally, until soft and translucent.

Add minced garlic and cook 1-2 minutes more until fragrant. Do not let it brown.

Add drained pinto beans to the saucepan along with 100ml water. Stir to combine with the sofregit.

Mash the beans roughly with a potato masher or fork, leaving some beans whole for texture. Simmer on low heat for 5-7 minutes, stirring occasionally, until heated through and slightly thickened.

Fold in the chopped roasted peppers, smoked paprika, cumin, and salt. Stir gently to distribute evenly.

Add a squeeze of fresh lemon juice and drizzle with remaining olive oil. Taste and adjust seasoning.

Serve warm, garnished with chopped parsley and a final dusting of smoked paprika. Offer crusty bread or tortilla alongside.