California Barbecued Beans |
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Prep Time: 1 Minutes Cook Time: 120 Minutes |
Ready In: 121 Minutes Servings: 6 |
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Cook's Country-to go with California Tri-Tip Ingredients:
1 lb pink kidney beans, rinsed and picked over (pinquito beans are traditional) |
4 slices bacon, minced |
1/2 lb deli ham, minced |
1 onion, minced |
4 garlic cloves, minced |
6 cups water |
1 cup canned tomato puree |
1/2 cup bottled taco sauce |
5 tablespoons light brown sugar |
1 tablespoon dry mustard |
salt |
1/4 cup chopped fresh cilantro |
2 tablespoons cider vinegar |
Directions:
1. Place the beans and 6 cups water in a large Dutch oven.
2. Bring to a boil over high heat and cook for 5 minutes.
3. Remove the pot from the heat, cover and allow the beans to sit for 1 hour.
4. Drain the beans; clean and dry the pot.
5. 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.
6. Add the onion and cook until softened, about 5 minutes.
7. Stir in the garlic and cook until fragrant, about 30 seconds.
8. Add the drained beans and 6 cups water; bring to a simmer.
9. Decrease heat to med-low, cover, and cook until the beans are just soft, about 1 hour.
10. Stir in the tomato puree, taco sauce, sugar, mustard, and 2 teaspoons salt.
11. 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).
12. Stir in the cilantro and vinegar and season with salt to taste.
13. Serve.
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