Smoky Black Bean Dip

Ingredients for Smoky Black Bean Dip

• 4 bacon slices

• 1 medium onion, chopped

• 1 small red pepper, seeded, chopped

• 1/2 teaspoons ground cumin

• 1/2 teaspoons dried oregano

• 2 425g cans black beans, undrained

• 1 teaspoon chopped seeded canned chipotle chilies*

• 1/2 cup soured cream

• 2 tablespoons chopped fresh coriander

How to make Smoky Black Bean Dip

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 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 240ml 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 soured cream. Sprinkle with coriander 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.