YieldsMakes 3 cups; about 6 servings
AuthorAndrea Shaw, Laguna Beach, California,
Andrea Shaw makes this seasoned black bean dip for tortilla chips. Top it with shredded cheddar cheese if you like.

How to Make It

1

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

Ingredients

 2 cans (15 oz. each) black beans, rinsed and drained
 1 can (14 1/2 oz.) diced tomatoes with chilies
 1/2 cup chopped red onion
 1 bottle (16 oz.) 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. Lower heat and cook, stirring occasionally, until most of the liquid is absorbed and remaining liquid is thick, 35 to 45 minutes. If a smooth consistency is desired, whirl in a blender or food processor until smooth. Stir in remaining 1/4 cup onion and the cilantro.

Southwestern Black Bean Dip