In medium nonstick skillet, cook bacon over medium-high heat 8 minutes or until crisp, stirring frequently. Remove bacon from skillet with slotted spoon, leaving drippings in pan. Reduce heat to medium-low. Cook onion and garlic in drippings 3 to 4 minutes or until tender. Remove with slotted spoon. In food processor, combine beans, bacon, onion mixture, chile and adobo sauce, paprika and water. Cover; process 30 seconds or until smooth. Spoon into bacon drippings in skillet. Cook over medium-low heat 3 to 5 minutes or until thoroughly heated, stirring frequently.

Tips: If you prefer a less smooth mixture, just combine everything in the skillet instead of food processor and mash with a hand potato masher as you cook the final time.
Serve this smoky bean dish as a side dish for a Tex-Mex meal or as a dip for tortilla chips. You can serve it warm or cool. The recipe can easily be doubled – just cook the mixture in a large skillet.