Every Super Bowl party needs a scrumptious bean dip and this one is sure to score points with your guests! Beans are simmered with beer, smoky chipotle peppers, garlic and onions then topped with a flavorful marinated blend of fresh cilantro, tomatoes, shallots, and goat cheese.
Boozy Bean Dip
Courtesy of Bell Book & Candle, Chef John Mooney (NYC)
Serves 6 to 8 as an appetizer
½ cup of dried pinto beans
1 can of beer, such as ale
1 teaspoon of canned chipotle in adobo pepper
½ medium white onion roughly chopped
2 whole canned tomatoes
4 cloves of garlic
¼ bunch of cilantro
1 pint vegetable stock or substitute water
4 ounces goat cheese
20 cherry tomatoes cut in half
1 whole shallot thinly sliced
10 cilantro sprigs
1 teaspoon sherry vinegar
1 tablespoon extra virgin olive oil
2 flat breads, warm flour tortillas or corn chips
Salt and pepper to taste
Place onions and garlic in a large saucepan on low heat and sweat until onions are translucent. Next add the beer, stock, chipotle, and tomatoes. Bring to a simmer for one and a half hours or until the beans are soft enough to puree. Remove from the heat. Add the ¼ bunch of cilantro and puree until smooth. Season with salt and reserve.
In a small mixing bowl marinate the shallots, cherry tomatoes, and cilantro leaves with Sherry and extra virgin olive oil. Season the mixture with salt and pepper.
Place the bean dip in a small cast iron skillet and sprinkle with dollops of goat cheese. Top with the marinated tomatoes.
Serve with points of flat bread, warm flour tortillas or corn chips.