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Black Bean and Bacon Dip

Source of Recipe

From "Dip It!" by Rick Rodgers


Recipe Introduction

"Here's a versatile bean dip that can be served hot or cold. By varying the amount of liquid, you can make it as thick or thin as you like."

List of Ingredients

â—¦ 6 bacon slices
â—¦ 1 medium onion, chopped
â—¦ 1 small green bell pepper, cored, seeded, and chopped
â—¦ 1 jalapeño, seeded and minced
â—¦ 1 clove garlic, minced
â—¦ 1 teaspoon ground cumin
â—¦ 1 teaspoon dried oregano
â—¦ One 14 ½-ounce can diced tomatoes in juice
â—¦ Two 15 ½- to 19-ounce cans black beans, drained, liquid reserved
â—¦ Salt and freshly ground black pepper to taste
â—¦ Sour cream for garnish


Recipe

Cook the bacon in a large skillet over medium heat until crisp and browned, about 5 minutes. Using a slotted spatula, transfer the bacon to paper towels to drain and cool.

Pour out all but 2 tablespoons of the bacon fat from the skillet and return to medium heat. Add the onion, green pepper, and jalapeño. Cook, stirring often, until softened, about 6 minutes. Add the garlic and stir until fragrant, about 1 minute. Stir in the cumin and oregano. Add the tomatoes with their juice and the beans and bring to a simmer. Cook, stirring often, until the beans are heated through, about 10 minutes.

Chop the bacon. Transfer half of the bean mixture to a food processor and process until smooth. Stir back into the skillet, along with the bacon. If desired, thin with some of the reserved canned bean liquid. Season with salt and pepper. Cover and refrigerate until chilled, at least 2 hours, or up to two days. Transfer to a serving dish and top with a large dollop of sour cream. Serve chilled with tortilla or corn chips.

Makes 5 cups



• Hot Black Bean and Bacon Dip:
The dip can also be served hot. Heat 2 tablespoons reserved bacon fat or vegetable oil in a large nonstick skillet over medium heat. Add the prepared dip and cook, stirring often, until heated through, about 5 minutes.