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
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; saut� until onion is soft, about 6 minutes.
Add cumin and oregano; saut� 1 minute.
Add beans with their liquid and chipotles.
Simmer over medium-low heat until slightly thickened, stirring occasionally, about 5 minutes.
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. (Can be made 2 days ahead. Chill dip and bacon separately.)
Stir half of bacon into dip. Top with sour cream. Sprinkle with cilantro and remaining bacon.
Serve dip chilled or at room temperature.
*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo,
are available at Latin American markets, specialty foods stores and some
supermarkets.
Makes about 4 cups.