Pinto Bean Dip

Pinto beans simmered in a flavorful brew of beer, broth, and bays are the heart of this dip. Add cheese, tomato, and cilantro—then scoop up with tortilla chips.

INGREDIENTS

• 1 medium-size onion
• 1 cup dried pinto beans
• 1 cans (12 oz.) beer
• 1 cans (14 1/2 oz.) regular-strength beef broth (about 1% cups)
• 1 bay leaf
• 1 1/2 teaspoon liquid hot pepper seasoning
• 1 can (4 oz.) diced green chilies, drained well
• 1/2 teaspoon each oregano leaves and Ground cumin
• Garlic salt and pepper
• 2 ounces sharp Cheddar cheese
• 1 small tomato, quartered and seeded Chopped fresh cilantro (coriander) Tortilla chips
  

METHOD

Insert metal blade. Chop onion; place in a 3 to 4-quart pan. Rinse and sort beans, discarding any debris, and add to pan along with beer, broth, bay leaf, and hot pepper seasoning. Bring to a boil over high heat;

Then cover, reduce heat, and simmer until beans mash easily (2 1/2 to 3 hours). Place in work bowl and add chilies, oregano, and cumin; process continuously until smooth. Season to taste with garlic salt and pepper. Spoon into a shallow serv¬ing bowl, then cover and refrigerate for at least 2 hours or until next day.

Just before serving, insert shredding disc. Shred cheese as directed on page 8 and sprinkle over bean mixture. Change to metal blade. Fine¬ly chop tomato ; sprinkle over cheese. Top with cilantro; offer tortilla chips for dipping. Makes 2 1/2 cups.