Pinquito Beans
Leigh Beisch
Yields11 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

How to Make It

Step 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.

Step 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.

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

Step 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.

Step 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.

Pinquito Beans

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