Prep 2 hrs
Cook 20 mins
Ted Allen's In My Kitchen. You could add the chipotle to olnly the black beans and keep the white beans mild if you wish. You could also serve with store bought tortilla or pita chips if desired.
- 6 (6 inch) flour tortillas
- 4 ounces sharp cheddar cheese, finely grated (1 cup)
- 1⁄2 teaspoon smoked hot paprika
- 1 large egg white
- 3 slices thick-cut bacon
- 1 medium red onion, chopped
- 1 yellow bell pepper, cored, seeded and chopped
- 1 teaspoon chili powder
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon dried oregano
- 2 teaspoons chopped chipotle chiles in adobo
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup chicken stock
- 1 (15 ounce) canwhite cannellini beans, rinsed and drained
- kosher salt, to taste
- fresh ground black pepper, to taste
- 1⁄2 cup sour cream
- 3 tablespoons chopped cilantro leaves
- To prepare chips: Preheat oven to 350°F.
- Stack the tortillas, cut in half, and then cut each half into 6 wedges.
- Arrange the tortilla wedges in a single layer on a baking sheet. In a small bowl, mix together the cheese and smoked paprika. Using a brush, lightly brush the chips with the egg white and then sprinkle with the cheese mixture.
- Bake for 12 minutes, until golden and crispy. Let cool before serving.
- To prepare dip: In a skillet, cook the bacon over medium heat until crisp, about 5 minutes. Put the bacon on a cutting board, coarsely chop and set aside.
- Remove all but 1 tablespoon bacon drippings from the pan. Saute the onion and bell pepper until soft, about 6 minutes. Add chili powder, cumin and oregano, and cook until fragrant, about 1 minute.
- Divide onion mixture in half and scoop one-half into a second skillet. Divide chipotle chilies between skillets. Add black beans, with half of the chicken stock, to one skillet and the white beans, with the remaining stock, to the other. Simmer both mixtures over medium-low heat, stirring occasionally, for 5 minutes.
- Scoop 1 cup of the white-bean mixture into a food processor and puree until smooth. Mix back into the cooked white beans. Repeat this step with the black beans, keeping the black and white mixtures separate. Season each mixture with salt and pepper and refrigerate in separate bowls, covered, for 2 hours.
- Divide the bacon between the bowls and stir it into the bean mixtures. In a shallow presentation bowl, spoon the white bean dip into one side and the black bean dip into the other. Using a large spoon, swirl the black beans about halfway around the edge of the bowl into the white beans and with a clean spoon, do the same with the white beans in the same direction — making two interlocking comma shapes in the bowl (or a yin and yang symbol). Spoon half of the sour cream into the fat part of each "comma," and sprinkle equal part cilantro over each dollop and serve.