Prep 20 mins
Cook 1 hr
This is my recreation of the pinto beans at our favorite BBQ restaurant. It took a while to get the spicy, slightly sweet flavor right and this comes pretty durn close to the original.
- 30 ounces pinto beans
- 5 slices bacon
- 1⁄2 cup diced onion
- 1 minced garlic clove
- 1⁄3 cup catsup
- 1 teaspoon chili powder
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon cayenne pepper
- 1⁄4 teaspoon hot pepper sauce
- 1⁄4 teaspoon fresh ground black pepper
- 1 teaspoon Worcestershire sauce
- 1 tablespoon molasses
- Spray a 1 1/2-quart casserole dish with cooking spray.
- Cook bacon until just crisp, pat with paper towels, and crumble. Reserve 2 tablespoons of bacon grease.
- In reserved bacon grease, sauté onion and garlic until tender, about 10 minutes.
- Put undrained pinto beans, onions and garlic, bacon pieces, and rest of ingredients into the casserole dish and mix well.
- Bake, uncovered, in a preheated 350°F oven for 1 hour.
These were a big hit and they freeze well! I also used real bacon bits. I don't think it hurt the recipe at all but can't wait to try it with real strips of bacon! Thanks.
It's the molasses that does the trick in this recipe, don't delete it. I use molasses in almost all my bean recipes. It's something I learned from my mother and I know others who use a little dark karo syrup. I was out of sliced bacon, so I substituted the real bacon pieces from a jar commonly used on salads. They worked fine but I must stress they were REAL bacon.
Don't miss out on trying these beans! I don't remember having such delicious beans before, even at a restaurant. The flavor is peppery hot and slightly sweet (but not overpowering in any way). I tripled the recipe (but used less bacon and more garlic), filling a 9x13 pan to the brim. I made these to go with some beef enchiladas that I am bringing to another family (and keeping half for ourselves). You did a fine job recreating those beans, Leslie! Roxygirl