Pinquito Beans
6 ounces sliced bacon, chopped
3 onions (1 1/2 lb. total), coarsely chopped
2 cloves garlic, peeled and minced or pressed
3/4 cup chopped green bell pepper
1 1/4 cups red enchilada sauce
1 can (6 oz.) tomato paste
1/3 cup firmly packed brown sugar
1 1/2 teaspoons dry mustard
5 cans (15 oz. each) undrained pinquito beans or drained pinto
beans (see notes)
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 green pepper, enchilada sauce,
tomato paste, sugar, mustard, beans, and bacon. Stir often until
boiling, then reduce heat and simmer, stirring occasionally,
until flavors are blended, 5 to 10 minutes.
Pour into a serving bowl.
Yield: 11 to 13 cups; 10 to 14 servings
NOTES: Pinquito beans are packed in a seasoned liquid. If using
pinto beans, drain beans before using.