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Smoky Black Bean Dip Recipe
Courtesy of Bon Appetite Books
Makes about 4 cups
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 large skillet over medium heat until crisp, 6 minutes. Drain and coarsely chop. Pour off all but 1 tablespoon drippings from skillet. Add onion and bell pepper; saut until onion is soft, 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 into remaining bean mixture. Season to taste. Transfer to bowl. Cover and chill 2 hours. (Can be made 2 days ahead. Chill 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.
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