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Chef Don's
Favorite Appetizer Recipes
Smoky Black Bean Dip
Serves 8
2-15 oz. cans Black Beans
6 slices Bacon
¼ cup Plum Tomatoes
½ cup Onion
½ cup Red Pepper
1 tsp. Roasted Cumin
1 tsp. Oregano
2 tsp. Chipotle Peppers, chopped
2 Tbsp. Cilantro, chopped
Salt and Pepper to taste
1/4 cup Sour Cream
Cook the bacon until very crisp and chop. Remove most of
the bacon grease from the pan and add the onion and pepper. Sautee
until the onion is slightly browned. Add the cumin and the oregano and
stir. Add the beans and their liquid along with the chipotles and
tomatoes. Simmer over medium heat until slightly thickened, stirring
occasionally. Remove about 1/3 of the mixture and grind in a food
processor until smooth. Combine the pureed beans and the whole bean
mixtures and stir well. Season with salt and pepper. Refrigerate for
two hours. Stir in ¾ of the chopped bacon and put the dip into a
serving bowl. Top with the sour cream and sprinkle with the remaining
bacon and some finely chopped tomatoes and cilantro. Serve with your
favorite chips.
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