Bean dip
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 492, total fat 19 G., saturated fats 8 G., proteins 14 G., carbohydrates 68 G., fiber 7 G., cholesterol 38 mg, sodium 626 mg, sugar 43 G.
Calories 492, total fat 19 G., saturated fats 8 G., proteins 14 G., carbohydrates 68 G., fiber 7 G., cholesterol 38 mg, sodium 626 mg, sugar 43 G.
A sweet and spicy flavor with a hint of smoke makes this delicious pinto bean and bacon dip a perfect appetizer for house parties. Topped with a layer of melty cheese, it's sure to please. Place the dip in the center of the table and arrange crackers and tortilla chips around it for dipping and enjoying.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 thick slices bacon, finely chopped
- 1 small yellow onion, diced
- 1 bell pepper, diced
- 1 clove garlic, minced
- 1.5 cups firmly packed brown sugar
- 1 cup of brewed coffee
- 1 tbsp ketchup
- 2 teaspoons mustard
- 1 teaspoon chili sauce, such as Sriracha
- Two 16-ounce cans pinto beans, drained
- 0.5 cup sour cream
- 0.5 cups grated cheddar
- 1/4 cup chopped green onions
- Crackers, such as Ritz or tortilla chips, for serving
We recommend
Recipes with similar ingredients: pinto beans, bacon, sweet pepper, sour cream, cheddar cheese
Cooking the dish according to the recipe:
- Heat a Dutch oven over medium heat; line a plate with paper towels. Add the bacon to the Dutch oven and cook, stirring occasionally, until crisp, 5-7 minutes. Using a slotted spoon, transfer the bacon to a paper-lined plate to drain any excess fat.
- Drain most of the fat, reserving about 2 tablespoons in the pot. Return to medium heat, add the onion, bell pepper, and garlic, and cook until the vegetables begin to brown, about 3 minutes. Add the brown sugar, coffee, ketchup, mustard, chili paste, and 1 teaspoon each of salt and black pepper, then add the beans and stir. Bring to a simmer, then cover and cook until the sauce thickens, 12-15 minutes.
- Remove the pan from the heat and stir in the sour cream. Taste and add salt if needed. Transfer the sauce to a serving bowl and top with cheddar, green onions, and fried bacon. Serve with crackers or chips.
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