California Barbecued Beans
- Ready In:
- 3hrs 15mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 453.59 g pink kidney beans, rinsed and picked over (pinquito beans are traditional)
- 4 slice bacon, minced
- 226.79 g deli ham, minced
- 1 onion, minced
- 4 garlic cloves, minced
- 1419.54 ml water
- 236.59 ml canned tomato puree
- 118.29 ml bottled taco sauce
- 73.94 ml light brown sugar
- 14.79 ml dry mustard
- salt
- 59.14 ml chopped fresh cilantro
- 29.58 ml cider vinegar
directions
- Place the beans and 6 cups water in a large Dutch oven.
- Bring to a boil over high heat and cook for 5 minutes.
- Remove the pot from the heat, cover and allow the beans to sit for 1 hour.
- Drain the beans; clean and dry the pot.
- Cook the bacon and ham in the Dutch oven over medium heat until the fat renders and the pork is lightly browned, 5-7 minutes.
- Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds.
- Add the drained beans and 6 cups water; bring to a simmer.
- Decrease heat to med-low, cover, and cook until the beans are just soft, about 1 hour.
- Stir in the tomato puree, taco sauce, sugar, mustard, and 2 teaspoons salt.
- Continue to simmer, uncovered, until the beans are completely tender and the sauce is thickened, about 1 hour (if the mixture becomes too thick, add water).
- Stir in the cilantro and vinegar and season with salt to taste.
- Serve.
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