Black Bean Dip

Black Bean Dip - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

2 tablespoons vegetable oil

1 large red onion -- diced small

2 tablespoons garlic -- minced

1 pound dried black beans -- soak overnight

2 bottles beer -- of your choice

1 cup white vinegar

3 cups cold water

1/4 cup tomato catsup

1 tablespoon ground cumin

1 tablespoon chili powder

1 tablespoon dry mustard

1 teaspoon ground cinnamon

1 tablespoon fresh red or green chile of your choice -- minced

1 cup sour cream

1/2 cup fresh cilantro -- chopped

1/4 cup lime juice -- about 2 limes

salt and pepper -- to taste

Directions

In a large saucepan, heat the oil over medium-high heat until hot but not smoking. Add the onion and cook, stirring occasionally, until it begins to turn dark, about 5 to 7 minutes.

Add the garlic and cook, stirring, for an additional 30 seconds.

Add the drained beans, beer, vinegar, and water and bring the mixture to a boil. reduce the heat to low and simmer for about 1 1/2 hours, stirring occasionally, until the beans are mushy, adding more beer or water if the mixture becomes too dry.

Remove from the heat, add the catsup, cumin, chili powder, mustard, cinnamon, and chile pepper, and mix well. Allow to cool slightly (about 20 minutes), then puree the mixture in a blender or food processor until very smooth.

With the mixture still in the blender or food processor, add the sour cream, cilantro, lime juice, salt, and pepper. Blend briefly, just until well mixed. If the mixture is too thick, thin it with more beer. This mixture will keep, covered and refrigerated, about 4 days.


Serving Size : 8

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Latest Reviews

"With a little experimenting, I came up with these chewy, spicy, oatmeal raisin cookies. They..." - tinamenina

"It was good, but nothing outstanding about it. I made it without tweaks other than the addition of red wine. Not sure what everyone was going on about the saltiness or need to cut back on the dressing mixes... I followed the recipe & didn't find it to be salty at all -or overly flavorful for that ... " - mike r.

"I love this. Has anyone tried canning this?" - hillzo

"Popcorn is coated with brown sugar and corn syrup caramel then baked for a crunchy treat." - cathy

"I was influenced to make a potato soup while watching Kitchen Nightmares. The show was about a restaurant specializing in potatoes. Anyway, I gave this a try and it was great. I didn't change any of the recipe but wanted a texture that was smooth. I used my stick blender and it ... " - kailua cook

"Buttermilk baking mix (e.g. Bisquick) does the trick in these savory biscuits, with the addition..." - chef john

Happy cooking...