top of page

This recipe is even better when made a day or two ahead. Best with Coeur d'Alene Cellars No. 6 White.

4 bacon slices or 1/4 cup pre-cooked bacon pieces
1 medium onion, chopped
1 clove garlic, minced
1 small red bell pepper, seeded, chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano

2 15-ounce cans black beans, one drained
1 teaspoon chopped seeded canned chipotle chilies
2 tablespoons balsamic vinegar
1/2 cup sour cream
2 tablespoons chopped fresh cilantro
salt and pepper 

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.

bottom of page