Ideal for EatingEating ethically while eating great!

I hosted a neighborhood women's group at my house a few days ago. Everyone is supposed to bring something for the table and something to drink. I didn't want the first guests to have nothing but their own dish, so I made orange-walnut  hummus, espresso brownies and black bean dip. The hummus didn't turn out as fabulous as I had hoped. The brownies are always delicious! And everyone is always shocked that they are vegan. But the black bean dip was definitely the hit of the fiesta. Even people who don't normally like spicy liked this dip because of the sweetness. Of course, this being Pittsburgh, I didn't make the dip as spicy as I may ideally like. But it still had a little kick to it.

It was super easy to make and was great to have around for another couple days.

Sweet and Spicy Black Bean Dip -- prep time: 25 minutes; makes 3 cups

Ingredients

• ½ onion, large, diced
• 3 cans black beans, drained and rinsed
• 2 tablespoons jalapeños with juice, finely diced
• ½ cup pineapple, finely diced
• ½ teaspoon cumin
• ½ teaspoon chipotle powder
• salt and pepper, to taste
• ½ can Mexican beer
• ½ cup vegan sour cream

Directions

Sauté onions for several minutes, until they just start to brown. Add garlic and sauté another minute.

Add black beans, spices, jalapeños, pineapple and beer. Cook for 20 minutes. Use a hand potato/bean masher to mash bean mixture. Leave chunky, but make it dippable. Stir in vegan sour cream and season with salt and pepper to taste. Serve with veggies or chips.

Enjoy!