Antojitos & Botanos
Appetizers

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 -- 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, limejuice, 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.

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