Southwestern Bacon Succotash Crostini

Ingredients

• 1/2 cup canned black beans, rinsed and drained
• 1 cup diced bacon
• 1 cup diced red bell pepper
• 1/4 cup diced shallots
• 1 tsp chili powder
• 1/4 tsp ground cumin
• 1/8 tsp cayenne pepper
• 1/2 cup frozen kernel corn, thawed
• 1 tbsp chopped fresh cilantro
• 1/8 tsp salt
• 24 crostini toasts
• 1/2 cup sour cream
• 24 cilantro leaves, optional

Directions

1. Coarsely mash black beans with a potato masher or a fork in a medium bowl; some pieces of black beans should remain intact. Set aside.
2. To prepare succotash, cook bacon in a large frypan over medium high heat until browned and crisp, about 6 – 8 minutes. Transfer bacon with a slotted spoon to a paper towel-lined plate. Drain off all but 1 tbsp fat from pan. Add red pepper, shallots, chili powder, cumin and cayenne pepper. Continue cooking until vegetables are softened, about 4 – 5 minutes. Add black beans and corn; cook 1 minute. Remove pan from heat. Stir in chopped cilantro and salt.
3. Spread each Crostini Toast with about 1 tsp sour cream. Top each crostini with a generous 1 tbsp of succotash and garnish with a cilantro leaf.