Pinquito Beans

Pinquito Beans
Photo by Leigh Beisch

Ingredients

  • ¾ cup chopped green bell pepper
  • 6 ounces sliced bacon, chopped
  • 1 ½ teaspoons dry mustard
  • 3 onions (1 1/2 lb. total), coarsely chopped
  • 1/3 cup firmly packed brown sugar
  • 5 cans (15 oz. each) undrained pinquito beans or drained pinto beans (see notes)
  • 1 can (6 oz.) tomato paste
  • + 2 more ingredients
    • 1 ¼ cups red enchilada sauce
    • 2 cloves garlic, peeled and minced or pressed

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 ...

View full recipe at My Recipes

Comments

Variations on Pinquito Beans

  • Pinquito Beans
    • 4 slices (about 1/4 lb.) bacon, chopped
    • 1 clove garlic, minced or pressed
    • 1/2 cup chopped green bell pepper
    • +5 other ingredients


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