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1
To make the beans: Put the beans in a pot along with all of the remaining ingredients and cover everything with water by 2-inches.
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2
Bring the pot to a boil over high heat and then turn the heat down and cook at a steady simmer for about 1 1/2 hours or until the beans are very tender.
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3
Be sure to stir the beans occasionally to ensure even cooking along the way and skim off any foam that rises to the surface.
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4
Drain the beans of their cooking liquid, making sure to reserve at least 1/2 cup of their flavorful broth.
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5
Remove the pieces of bacon (you can use some of them in the dip if you want) and discard the bay leaf.
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6
Set the beans aside to cool.
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7
To make the Chipotle Bean Dip: Preheat the oven to 375.
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8
Heat the olive oil in a small skillet set over medium-low heat.
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9
When the oil is hot, add the onions, cover the pan and allow them to sweat for 5 minutes or so.
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10
Remove the cover and raise the heat to medium.
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11
Fry the onions, stirring often until they are well-browned, about 8 minutes.
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12
Remove the pan from heat and allow the onions to cool a bit.
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13
In the bowl of an electric food processor, combine the beans, the onions and their oil, chipotle chiles, cracked black pepper, sour cream and salt.
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14
Add in about 1/3 cup of the reserved cooking liquid at first to aid in the processing of the ingredients (you can add more later to reach your desired consistency) and process until a slightly coarse puree is reached (you do not want the mixture completely smooth).
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15
Taste for salt and pepper and adjust as needed.
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16
Add more bean liquid or sour cream if a thinner or creamier texture is desired.
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17
Transfer the bean mixture from the bowl of the food processor to a small, ovenproof baking dish.
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18
Sprinkle on the cheese and cover the baking dish with aluminum foil.
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19
Place the dip in the oven and cook until warm throughout and the cheese is melted, about 15 minutes.
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20
If a bubbly crust is desired, remove the tin foil during the last few minutes of baking and turn on the broiler to high until lightly browned.
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21
Garnish with chopped cilantro or bacon crumbles and serve immediately with crispy tortilla chips.
