Smokey Black Bean Dip

Categories:
Dips, Snacks, VE Cuban Seasoning, VE Cumin

4 slices bacon
30 oz black beans; undrained
1 medium onion; chopped
1 teaspoon chipotle chilies; chopped, seeded
1 single red bell pepper; seeded, chopped
.5 cup sour cream
.5 cup VE Cumin
2 tablespoon cilantro (fresh)
.5 teaspoon VE Cuban Seasoning

Cook bacon until crisp. Drain well on paper towel. Coarsly chop bacon and set aside. Pour off all but 1 tbsp drippings from skillet. Add onion and bell pepper; saute until onion is soft. Add VE Cumin and VE Cuban; saute 1 minute. Add beans and 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 VE Sea Salt and VE Pepper. Cover and refrigerate 2 hours. Stir half of bacon into dip. Top with sour cream. Sprinkle with cilantro and remaining bacon. Serve dip chilled or at room temp. *Chipotle Chilies canned in a spicy tomato sauce, sometimes call adobo, are available at specialty food stores and some supermarkets.