Southwestern Black Bean Dip

Barb Gertz's Note:

A really good black bean dip for tortilla chips. Top with shredded Cheddar Chesse if you like. The recipe comes from Sunset magazine.

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Yield: 3 cups

• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (14 1/2 ounce) can diced tomatoes with mild green chilies
• 1/2 cup chopped red onion
• 1 (12 ounce) bottle beer
• 1/2 cup chopped fresh cilantro

Directions:

1. In a 3-to 4 quart pan over medium-high heat, bring beans,tomatoes, 1/4 cup onion and beer to a boil.
2. Lower heat and cook, stirring occasionally, until most of the liquid is absorted and remaining liquid is thick, 35 to 45 minutes.
3. If smoth consistency is desired whirl in a blender or food procceser until smooth.
4. Stir remaining 1/4 cup onoin and cilantro, Serve.

Reviews

[Geema]

I had no idea how this recipe would turn out, since the addition of beer is so unusual in a bean dip. Surprise, surprise, it's a winner. I made half a recipe for just my DH and me, lightly pureed the beans only, and kept the rest chunky. It was a delicious snack scooped up with some Red Hot Blues, our favorite tortilla chips. Glad you posted this one, Barb.