 | | Directions | - Crisp the bacon in a medium skillet and with a slotted spoon, remove to a paper towel to drain. Reserve 2 tablespoons of the bacon fat and discard the rest. Return the pan to medium heat. Add the onion, green pepper and jalapeno pepper. Cook, stirring often until the vegetables begin to cook. Add garlic and spices and the can of beans and bring to a simmer for 10 minutes.
- Crumble three slices of cooked bacon in a food processor and then add the bean mixture. Puree until smooth. Season with salt and pepper and transfer to a serving bowl. Garnish with the remaining two slices of bacon, crumbled, and serve at room temperature or store in the refrigerator for up to 2 days.
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| Ingredients | | - |  | 5 slices of bacon |
| - | | 1 medium onion, diced |
| - | | 1 green pepper, diced |
| - | | 1 jalapeno, seeded and minced |
| - | | 1 clove garlic, minced |
| - | | 1 ground cumin |
| - | | 1 dried oregano |
| - | | 1 can of black beans, not drained |
| - | | Salt and pepper to taste |
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