Place the black beans in a food processor and puree until smooth. Set aside.
In a medium skillet, cook the bacon until crisp, 5 or 6 minutes. Transfer to a paper-towel-lined plate to drain, leaving the fat in the pan. Add the onions and jalapeño, and cook until the onions are translucent, 3 to 4 minutes. Add the cilantro and cumin and cook for 1 or 2 minutes longer. Add the pureed black beans, salt to taste, and salsa, crumble in the cooled bacon, and stir to combine. Serve with tortilla chips, a bowl of sour cream, and hot sauce.
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