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Appetizers | |
| 8 slices thick-cut bacon, chopped 1 small yellow onion, diced 1 bell pepper, diced 1 clove garlic, minced 1 1/2 cups packed brown sugar 1 cup brewed coffee 1 tablespoon ketchup 2 teaspoons mustard 1 teaspoon chile paste, such as sriracha Kosher salt and freshly ground black pepper Two 16-ounce cans pinto beans, drained 1/2 cup sour cream 1/2 cup grated Cheddar 1/4 cup sliced green onions Butter crackers, such as Ritz, or tortilla chips, for serving | |
| Heat a Dutch oven over medium heat; line a plate with a paper towel. Add the bacon to the pot and cook, stirring occasionally, until crisp, 5 to 7 minutes. With a slotted spoon, transfer the bacon to the lined plate to drain. Discard most of the bacon fat, leaving about 2 tablespoons in the pot. Return to medium heat, add the onion, bell pepper and garlic and saute until beginning to brown, about 3 minutes. Add the brown sugar, coffee, ketchup, mustard, chile paste and 1 teaspoon each salt and pepper, then add the beans and stir to combine. Bring to a simmer, then cover and cook until the sauce has thickened, 12 to 15 minutes. Remove the pot from the heat and stir in the sour cream. Taste and adjust the seasoning as needed. Transfer the dip to a serving bowl and garnish with the Cheddar, green onions and reserved bacon. Serve with crackers or chips alongside. | |
Unrated | |
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