One afternoon, while waiting to head over to our friends’ house for bar-b-q and beer, this occurred to me as possibly a great thing to bring. After all, bar-b-q and beer pretty much demand bacon to complete the alliterative hat trick.
I’ve now made this three times, so I consider it a keeper!
I had some freshly cooked black beans (I pretty much always have freshly cooked black beans around) so I made this up:
- 16 oz (by weight) cooked and drained black beans
- 3 slices uncured bacon
- 2 Tbsp EVOO
- 8 oz (by weight) chopped onion
- 1 Tbsp ground cumin
- 1 Tbsp chipotle chili pepper (more – in my case – or less – to adjust heat level to your liking)
- 3 Tbsp seasoned rice vinegar
- 2 Tbsp water
- 1 fistful of fresh cilantro if you’ve got it
In a fry pan on medium heat, cook the bacon in the EVOO until it’s crispy. Remove the bacon slices and set aside.
Add the cumin, chipotle and onion; saute until soft.
Add the rice vinegar and deglaze. Add the beans and stir until mixed.
Put the bacon in a food processor, pour the bean mixture on top, add cilantro and run it until you get a good consistency.
Serve with vegetables, corn chips, whatever.
Namaste, Rick