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Cook bacon in heavy large skillet until crisp or heat pre-cooked bacon in small amout of oil. Drain on paper towels. Coarsely chop bacon. Pour off all but 1 tablespoon drippings from skillet. Add onion and bell pepper; saute until onion is soft. Add cumin, oregano, and garlic; saute 1 minute. Add beans, chipotle chilies,bacon and balsamic vinegar and heat through. Partially mash, add salt and pepper to taste, cover with sour cream, and sprinkle with cilantro. Serve with corn chips. Makes about 4 cups.
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