Black Bean Dip
Great recipe for: 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
Black Bean Dip
- 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
- 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
© Jim Catanich