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Leigh Beisch Photo by: Leigh Beisch

Pinquito Beans

NOTES: Pinquito beans are packed in a seasoned liquid. If using pinto beans, drain beans before using.

Prep and cook time: 30 minutes

Sunset JULY 2004

  • Yield: 11 to 13 cups; 10 to 14 servings


  • 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.

Nutritional Information

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

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Pinquito Beans recipe