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Smoky Black Bean Dip Recipe

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This recipe for Smoky Black Bean Dip, by , is from The Swenson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Raelynn Swenson
Added: Thursday, May 19, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 bacon slices
1 medium onion, chopped
1 small red bell pepper, seeded, chopped
1/2 t. ground cumin
1/2 t. dried oregano
2 15 oz. blackbeans, undrained
1 t. chopped seeded canned chipotle chilies
1/2 c. sour cream
2 T. chopped fresh cilantro

Directions:
Directions:
Cook bacon in large skillet over medium heat until crisp, 6 min. Drain and coarsley chop. Pour off all but 1 T. drippings from skillet. Add onion and bell pepper,; saute until onion is soft, 6 min. Add cumin and oregano; saute 1 min. Add beans with their liquid and chipotles. Simmer over medium-low heat until slightly thickened, srirring occasionally, about 5 min.
Trasher 1 c bean mixture to processor. Blend until smooth. Stir into remaining bean mixture. Season to taste. Transfer to bowl. Cover and chill 2 hrs. (can be made 2 days ahead)
Stir half of bacon into dip. Top with sour cream. Sprinkle with cilantro and reamaining bacon. Serve dip chilled or at room temperature.
Serve with chips

Number Of Servings:
Number Of Servings:
Many
Preparation Time:
Preparation Time:
30 min.

 

 

 

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