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Southwestern Black Bean Dip





Yields
Makes 3 cups; about 6 servings

Andrea Shaw makes this seasoned black bean dip for tortilla chips. Top it with shredded cheddar cheese if you like.

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories107
% Daily Value *
Total Fat 0.7g1%

Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 509mg23%
Total Carbohydrate 20g8%

Dietary Fiber 5.7g21%
Protein 6.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.