SMOKY BLACK BEAN DIP

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; sauté until onion is soft, about 6 minutes. Add cumin and oregano; sauté 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.
Bon Appétit
March 2001