ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pinquito Beans

Leigh Beisch
Yield 11 to 13 cups; 10 to 14 servings
NOTES: Pinquito beans are packed in a seasoned liquid. If using pinto beans, drain beans before using.Prep and cook time: 30 minutes

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)

Nutrition Information

  • calories 181
  • caloriesfromfat 16 %
  • protein 9.5 g
  • fat 3.2 g
  • satfat 0.8 g
  • carbohydrate 38 g
  • fiber 8.5 g
  • sodium 927 mg
  • cholesterol 3.5 mg

How to Make It

  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. 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.