I made this for a barbecue that featured tri-tip, and they were a big hit. The recipe instructions are dead-on, and don't need any adjustments. Very flavorful beans, sweet not spicy. Would absolutely make again.
NOTES: Pinquito beans are packed in a seasoned liquid. If using pinto beans, drain beans before using.
Prep and cook time: 30 minutes
Yield: 11 to 13 cups; 10 to 14 servings
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Amount per serving
- Calories: 181
- Calories from fat: 16%
- Protein: 9.5g
- Fat: 3.2g
- Saturated fat: 0.8g
- Carbohydrate: 38g
- Fiber: 8.5g
- Sodium: 927mg
- Cholesterol: 3.5mg
- 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)
- 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.
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