Drunken Bean Dip – Try it on July 4th!

This post is in: Recipes

Seems like I can’t go to a party without bringing this dip anymore; it just blows everyone away. I call it drunken bean dip because after everything is sautéed to perfection, I drown it in beer and let it stew until all the beer is gone. Yes, the beans in this dip have enough beer to be way over the legal limit. But don’t worry; the only buzz you will get is from the chipotle peppers, since all the alcohol evaporates while it cooks. Enjoy the complex flavors of this dip and, if you decide to wash it down with a beer, leave the bike parked.

1/4 cup extra virgin olive oil
2 medium-size onions, cut into matchsticks
3 canned chipotle peppers packed in adobo sauce, minced
3 tablespoons chopped garlic
Two 16-ounce cans light red kidney beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon dried parsley
1 tablespoon dried cilantro
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon liquid smoke
2 tablespoons dark molasses
One 12-ounce dark beer
2 cups shredded cheddar cheese
Tortilla chips

1. Heat the olive oil in a large sauté pan over high heat. Add the onions and chipotles and cook, stirring, until browned, 3 to 5 minutes. Reduce the heat to medium, add the garlic, and cook, stirring, for 1 minute. Add the beans and cook, stirring a few times, until the beans begin to stick to the pan, 5 to 7 minutes. Add the cumin, coriander, parsley, cilantro, salt, black pepper, liquid smoke, molasses, and beer and bring to a boil. Reduce the heat to low and simmer until the liquid is almost gone, 20 to 30 minutes.

2. Add the cheddar cheese and stir until melted. Serve immediately.

Makes about 1 1/2 quarts

Recipe reprinted with permission from “BIKER BILLY’S HOG WILD ON A HARLEY COOKBOOK”, published by Harvard Common Press, Boston copyright Bill Hufnagle 2003.

Hope you enjoy this one at your July 4th Celebration!

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