Boozy Bean Dip For Super Bowl Sunday
By: Sheri Wetherell
Published: January 30, 2015

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
	Directions:
	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.