These are versatile and delicious..
1 lb. good quality bacon, cut into 1" strips (the stuff from Pat's, or the Plumrose from Hannafords are good)
1 large onion, chopped
2 shallots, chopped
6 cloves of garlic, chopped
1 red bell pepper, seeds and membranes removed, chopped
assorted chili peppers, chopped (I use a combination of cherry peppers, serrano, jalapeno, red fresno, and habanero. it's up to you how many, and whether or not to seed them. Sometimes I like to make them so hot, you start hiccuping immediately on the first bite. It all depends on how you want to feel in the morning. )
3/4 cup of dry white wine
2 large cans Goya black beans
2 regular cans Amy's refried black beans
1 tablespoon Mexican oregano
1 tablespoon cayenne pepper
1 tablespoon chipotle powder
1 teaspoon ground cumin
salt and pepper, to taste
Heat a large, heavy pot over medium heat. Add the bacon and cook until crispy and a good amount of fat has rendered out.
Add onions, garlic, shallots, chilis, and bell peppper. Cook until soft, about 8 minutes.
Add wine and simmer until most has evaporated.
Add beans and stir to incorporate. Now add the spices. Cook until beans are heated through. You can adjust the spices however you'd like.
Garnish with cilantro. Serve with fresh fried tortilla chips and Mexican crema.
Also is a great filling for enchiladas, pupusas, nachos, and burritos.
Would pair with: Pacifico beer, Alsatian Gewurtztraminer, Horchata, Don Julio Anejo, Chilean pinot noir (alot of these wines have that smoky, bacon fatty characteristic), or Caipirinhas.