Smokey Black Bean Dip

by Sharon Statham
4 bacon slices
1 medium onion, chopped
1 red pepper, seeded and chopped
1/2 tsp ground VE Cumin
1/2 tsp VE Cuban Seasoning
2 - 15oz cans black beans, undrained
1 tsp chopped, seeded canned chipotle chilies
VE Salt and VE Pepper
1/2 cup sour cream
2 Tbsp chopped fresh cilantro

1. Cook bacon until crisp. Drain well on paper towel then coarsely chop and set aside.
2. Use 1 tbsp bacon drippings to fry onion and bell pepper; sauté until onion is soft.
3. Add VE Cumin and VE Cuban. Sauté for 1 minute.
4. Add beans, with liquid, and chipotles. Simmer for about 5 minutes over medium-low heat until slightly thickened. Stir occasionally.
5. In food processor blend 1 cup bean mixture until smooth. Stir blended mixture into remaining bean mixture. Add VE Sea Salt and VE Pepper to taste. Cover and refrigerate 2 hours.
6. Stir half of chopped bacon into dip. Top with sour cream, cilantro and remaining bacon. Serve dip chilled or at room temp.