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Categories:
pinto beans kidney beans bacon bacon tomatoes tomato sauce onion garlic green chili peppers chili powder oregano cumin brown sugar mustard red hot pepper sauce tabasco kosher salt
Viewed: 70 - Published at: 5 years agoIngredients
- 64 ounces pinto beans, canned, with juice lightly drained
- 16 ounces kidney beans, canned lightly drained
- 1/2 pound bacon diced and cooked crispy
- 2 tablespoon bacon drippings
- 14 1/2 ounces tomatoes, canned with juice diced
- 14 1/2 ounces tomato sauce
- 2 medium yellow onion diced
- 2 cloves garlic minced
- 7 ounces green chili peppers, canned diced
- 2 tablespoon chili powder
- 1 tablespoon oregano dried and minced
- 2 teaspoon cumin
- 4 tablespoon brown sugar
- 1 tablespoon prepared mustard
- 1 teaspoon red hot pepper sauce Tabasco preferred
- 1 teaspoon kosher salt more or less to taste
Method
- To clarify the amount of beans, its 4 x 16 oz cans pinto beans and 1 x 16 oz can of red kidney beans.
- Combine the following to a large Crock pot or Dutch oven.
- Lightly drain off juice (dont drain completely) from the cans of beans and add to crock pot.
- Cook bacon in large skillet until crisp.
- Add bacon and 2 tablespoons of the drippings to beans.
- Add tomato sauce.
- Add tomatoes with juice to beans.
- Add onions, garlic, chilies, chili powder, dried oregano and cumin, brown sugar, yellow mustard, tabasco sauce, and salt to taste.
- Simmer 2+ hours.
- Serve and garnish with a squeeze of fresh lime juice (optional and some fresh homemade garlic bread sticks.
