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Recipes

Smoky Black Bean Dip

By David Prince

Recipe information

  • Yield

    Makes about 4 cups

Ingredients

4

bacon slices

1

medium onion, chopped

1

small red bell pepper, seeded, chopped

1

/2 teaspoon ground cumin

1

/2 teaspoon dried oregano

2

15-ounce cans black beans, undrained

1

teaspoon chopped seeded canned chipotle chilies*

1

/2 cup sour cream

2

tablespoons chopped fresh cilantro

Need to make a substitution?

Preparation

  1. Step 1

    Cook bacon in heavy large skillet over medium heat until crisp, about 6 minutes. Drain on paper towels. Coarsely chop bacon. Pour off all but 1 tablespoon drippings from skillet. Add onion and bell pepper; sauté until onion is soft, about 6 minutes. Add cumin and oregano; sauté 1 minute. Add beans with their liquid and chipotles. Simmer over medium-low heat until slightly thickened, stirring occasionally, about 5 minutes.

    Step 2

    Transfer 1 cup bean mixture to processor. Blend until smooth. Stir blended mixture into remaining bean mixture. Season with salt and pepper. Transfer to bowl. Cover and refrigerate 2 hours. DO AHEAD Can be made 2 days ahead. Chill dip and bacon separately.

    Step 3

    Stir half of bacon into dip. Top with sour cream. Sprinkle with cilantro and remaining bacon. Serve dip chilled or at room temperature.

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