Bean dip

Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. 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.