Smoky Black Bean Dip

Smoky Black Bean Dip

4 slices bacon

1 medium onion

1 small red bell pepper

1/2 tsp ground cumin

1/2 tsp dried oregano

2-15 oz. cans black beans, undrained

1 teaspoon chopped chipotle chili in adobo

1/2 cup sour cream

2 tablespoons chopped fresh cilantro

Tortilla Chips for dipping

Directions:

Dice bacon and cook in large skillet until crisp about 6 minutes.  Drain on paper towels.  Pour off all but 1 tablespoon drippings from skillet.  Add onion and bell pepper and sauté until onion is soft, about 5 minutes.  Add cumin and oregano and cook one minute more.  Add beans from two cans and the liquid of one can and chipotles.  Reserve the liquid of the 2nd can Simmer over medium low heat until slightly thickened, stirring occasionally, about 5 minutes.

Transfer 1 cup of bean mixture to processor.  Blend until smooth.  Stir blended mixture into remaining bean mixture.  Add enough of the reserved liquid to the dip as needed.  Season with salt and pepper.  Transfer to a bowl.  Cover and refrigerate 2 hours up to 48 hours.

To serve stir half of the bacon into the dip.  Top with sour cream and sprinkle with cilantro and remaining bacon.  Serve dip warm or at room temperature with chips.