| 1. |
In a large sauce pan (or Dutch oven), over medium heat, fry chopped bacon until browned and crispy. Remove with slotted spoon and set aside. |
| 2. |
Drain all but 2 tablespoons of fat from the pan. Add onion and carrots and sauté until tender, about 5 minutes. Add garlic and cumin and sauté for 2 minutes longer. |
| 3. |
Combine tomato paste, black beans, broth, bouillon cubes, smoked paprika, cayenne, liquid smoke, and chipotle peppers (with sauce) in pan and bring to a boil, stirring occasionally, reduce heat, and simmer for 15 minutes. |
| 4. |
Add cilantro (reserve 1/4 cup for garnish), jalapenos, and green onions (reserve 1/4 cup for garnish). Simmer for 5 minutes more. Remove from heat. |
| 5. |
Transfer to a food processor (or use an immersion blender) and process in batches until smooth. Reheat. |
| 6. |
Garnish each serving with sour cream, cilantro, green onions, and reserved bacon |
| 7. |
Note: can be served as a starter or combined with bread and a salad for a complete meal. |
