Southwestern Black Bean Dip
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.
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