California Barbecued Beans |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Delicious regional dish: If you can find them, pinquito beans (a variety grown in the Santa Maria Valley) are traditional in this dish. Ingredients:
4 slices bacon , chopped fine |
1/2 pound deli ham , chopped fine |
1 onion , chopped fine |
4 garlic cloves , minced |
1 pound pink kidney beans , soaked overnight and drained |
6 cups water |
1 cup canned tomato puree |
1/2 cup bottled taco sauce |
5 tablespoons packed light brown sugar |
1 tablespoon dry mustard |
salt |
1/4 cup chopped fresh cilantro leaves |
2 tablespoons cider vinegar |
Directions:
1. prep time does not include soaking overnight
2. Cook bacon and ham in Dutch oven over medium heat until fat renders and pork is lightly browned, 5 to 7 minutes.
3. Add onion and cook until softened, about 5 minutes.
4. Stir in garlic and cook until fragrant, about 30 seconds.
5. Add beans and water and bring to simmer.
6. Reduce heat to medium-low, cover, and cook until beans are just soft, about 1 hour.
7. . Stir in tomato puree, taco sauce, sugar, mustard, and 2 teaspoons salt.
8. Continue to simmer, uncovered, until beans are completely tender and sauce is thickened, about 1 hour. (If mixture becomes too thick, add water.)
9. Stir in cilantro and vinegar and season with salt. Serve.
10. (Beans can be refrigerated for up to 4 days.)
|
|