Pinquito Beans

9 ingredients
2 steps

Ingredients

  • 6 ounces sliced bacon, chopped
  • 3 onions (1 1/2 lb. total), coarsely chopped
  • 2 cloves garlic, peeled and minced or pressed
  • 3/4 cup chopped green bell pepper
  • 1 1/4 cups red enchilada sauce
  • 1 can (6 oz.) tomato paste
  • 1/3 cup firmly packed brown sugar
  • 1 1/2 teaspoons dry mustard
  • 5 cans (15 oz. each) undrained pinquito beans or drained pinto beans (see notes)

Directions

  1. 1
    In a 5- to 6-quart pan over high heat, frequently stir bacon until crisp, about 4 minutes. Lift out with a slotted spoon and drain on towels. Discard all but 1 tablespoon of the drippings from pan.
  2. 2
    Add onions and garlic to pan. Stir often until onion is lightly browned, about 5 minutes. Add green pepper, enchilada sauce, tomato paste, sugar, mustard, beans, and bacon. Stir often until boiling, then reduce heat and simmer, stirring occasionally, until flavors are blended, 5 to 10 minutes. Pour into a serving bowl.

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