Prep 20 mins
Cook 1 hr 30 mins
From the RSVP section of an old Bon Appetit Magazine. Recipe is courtesy of C Lazy U Ranch in Colorado. Can be made 1 day ahead and refrigerated. Prep time does not include overnight soaking time for beans.
- 1 lb dried pinto bean
- 5 cups water (or more)
- 1 onion, chopped
- 6 garlic cloves, chopped
- 1 bay leaf
- 3⁄4 cup ketchup
- 6 tablespoons dark brown sugar, packed
- 5 tablespoons yellow mustard
- 2 tablespoons chili powder
- 2 tablespoons Worcestershire sauce
- 1 tablespoon paprika
- 2 1⁄2 teaspoons hot pepper sauce
- 1 1⁄2 teaspoons dried thyme
- Place pinto beans in heavy large pot. Add enough water to pot to cover beans by 3 inches; let soak overnight. Drain beans. Return beans to pot. Add 5 cups water, chopped onion, garlic and bay leaf and bring to a boil. Boil until beans are just tender, stirring occasionally, about 55 minutes. Stir in remaining ingredients and simmer until beans are very tender and flavors blend, about 30 minutes. Season to taste with salt and pepper and serve.
Made this for For Your Consideration Tag game. I used dried pinto beans that I had cooked the day before, and served with a delicious steak sandwich. I enjoy baked beans, but really missed the bacon in these. I think these are really good for being cooked on top of the stove and without bacon. Thanks for sharing!
Yum, this was so good! Love the sauce and it is spicy and sweet! Thanks Nancy!