Yield: 3 to 4 servings

About 1 tablespoon canola oil or olive oil

3 slices bacon

1 green bell pepper, chopped

1 onion, chopped

1 to 2 cloves garlic, finely chopped

2 cups cooked black beans (if using canned beans, rinse and drain)

1 cup vegetable broth

2 tomatoes, chopped

1 sprig fresh cilantro, finely chopped

2 to 3 small dried chipotle chiles, ground

Crumbled white cheese, for optional garnish

Chopped red and white onions, for optional garnish

1. Lightly coat bottom of large skillet with oil. Add bacon and cook until crisp. Drain on paper towels. Crumble or chop bacon when cool enough to handle.

2. Stir green pepper, onion and garlic into bacon drippings in skillet; simmer over medium-high heat 2 to 3 minutes. Add black beans, broth, tomatoes and cilantro. Stir in crumbled bacon, then stir in ground chipotles.

3. Bring mixture to a boil; reduce heat to low and simmer 20 minutes. Mash beans slightly. Cover and let simmer 10 minutes. Serve hot. If desired, garnish with crumbled white cheese and chopped red and green onions.

Per serving (based on 4): 290 calories; 13g fat; 3g saturated fat; 10mg cholesterol; 12g protein; 35g carbohydrate; 4g sugar; 12g fiber; 390mg sodium; 50mg calcium.