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Texas baked bean dip


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  • 8 slices thick cut bacon, chopped
  • 1 small yellow onion,diced
  • 1 bell pepper, diced
  • 1 clove garlic, minced
  • 1 1/2c packed brown sugar
  • 1c brewed coffee
  • 1T ketchup
  • 2t mustards
  • 1t Chile paste,such as sriracha
  • Kosher salt and black pepper
  • 2-16oz. Cans pinto beans, drained
  • 1/2c sour cream
  • 1/4c sliced green onion
  • Ritz crackers or tortilla chips for serving


Preparation time 30mins
Cooking time 50mins


Step 1

Heat a Dutch oven over medium heat; line plate with paper towel. Add bacon to the pot and cook, stirring occasionally until crisp, 5-7 mins. Transfer bacon to the lined plate
Discard most of the bacon fat, leaving abt 2T in the pot. Return to medium heat, add the onion, bell pepper and garlic, sauté until beginning to brown, abt 3 minutes. Add the brown sugar, coffee, ketchup, mustard, Chile paste and 1t 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, 12-15 mins.
Remove pot from heat and stir in sour cream. Taste and adjust seasoning as needed. Transfer to serving bowl, garnish with cheddar, green onions bacon

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