Patio Pintos

Name: Patio Pintos
Ingredients: 1/2 pound bacon strips, chopped; 1 large onion, chopped; 2 garlic cloves, minced; 6 cans (15 ounces each) pinto beans, rinsed and drained; 4 cans (8 ounces each) tomato sauce; 2 cans (4 ounces each) chopped green chilies; 1/3 cup packed brown sugar; 1 teaspoon chili powder; 3/4 teaspoon salt; 1/2 teaspoon dried oregano; 1/4 teaspoon pepper

11 ingredients

3 steps

Ingredients

1/2 pound bacon strips, chopped
1 large onion, chopped
2 garlic cloves, minced
6 cans (15 ounces each) pinto beans, rinsed and drained
4 cans (8 ounces each) tomato sauce
2 cans (4 ounces each) chopped green chilies
1/3 cup packed brown sugar
1 teaspoon chili powder
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Directions

1

Preheat oven to 350°. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan.
2

Add onion to drippings; cook and stir over medium heat 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Stir in beans, tomato sauce, green chilies, brown sugar and seasonings. Sprinkle top with bacon. Bake, covered, 60-70 minutes or until heated through.
3

Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.