Ingredients with Measurements:
- 2 cans of black beans, drained and rinsed
- 1 can of corn, drained
- 1/2 cup of beer
- 1/2 cup of salsa
- 1/4 cup of chopped cilantro
- 1 tablespoon of lime juice
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 cup of shredded cheddar cheese
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a blender or food processor, combine the black beans, corn, beer, salsa, cilantro, lime juice, cumin, chili powder, salt, and black pepper. Blend until smooth.
3. Pour the mixture into a baking dish and sprinkle the shredded cheddar cheese on top.
4. Bake for 20-25 minutes or until the cheese is melted and bubbly.
5. Serve hot with tortilla chips.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 180
- Fat: 8g
- Carbohydrates: 18g
- Protein: 9g
- Fiber: 5g
Substitutions for ingredients:
- You can use pinto beans instead of black beans.
- You can use any type of cheese you prefer.
Variations:
- Add cooked ground beef or chorizo for a meaty version.
- Top with diced tomatoes, sliced jalapeños, and sour cream for a loaded dip.
Tips and tricks:
- Make sure to drain and rinse the beans and corn before blending.
- Use a good quality beer for the best flavor.
- You can make this dip ahead of time and reheat in the oven before serving.
Storage instructions:
- Store any leftover dip in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F and bake the dip for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the dip in a colorful bowl with tortilla chips arranged around it.
Garnishes:
- Top with chopped cilantro, sliced jalapeños, diced tomatoes, and sour cream.
Pairings:
- Serve with a cold beer or margarita.
Suggested side dishes:
- Serve with additional tortilla chips or fresh vegetables like sliced bell peppers, carrots, and celery.
Troubleshooting advice:
- If the dip is too thick, add a little more beer or salsa to thin it out.
Food safety advice:
- Make sure to refrigerate any leftovers promptly and discard after 3 days.
Food history:
- Borracho bean dip is a popular Tex-Mex dish that originated in Texas.
Flavor profiles:
- This dip is savory, slightly spicy, and cheesy.
Serving suggestions:
- Serve as an appetizer or snack at parties or game day gatherings.
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Region: Mexican