Patio Pintos
TOTAL TIME: Prep: 25 min. Bake: 1 hour
YIELD: 10 servings.
Any time Mom had the gang over for dinner, she made these pinto beans. Once she made a batch for my cousin’s birthday and he ate the entire thing. —Joan Hallford, North Richland Hills, Texas
Ingredients
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1/2 pound bacon strips, chopped
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1 large onion, chopped
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2 garlic cloves, minced
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6 cans (15 ounces each) pinto beans, rinsed and drained
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4 cans (8 ounces each) tomato sauce
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2 cans (4 ounces each) chopped green chiles
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1/3 cup packed brown sugar
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1 teaspoon chili powder
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3/4 teaspoon salt
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1/2 teaspoon dried oregano
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1/4 teaspoon pepper
Directions
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1.
Preheat oven to 350°. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan.
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2.
Add onion to drippings; cook and stir over medium heat 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Stir in beans, tomato sauce, green chiles, brown sugar and seasonings. Sprinkle top with bacon. Bake, covered, 60-70 minutes or until heated through.
Nutrition Facts
3/4 cup: 349 calories, 8g fat (2g saturated fat), 11mg cholesterol, 1183mg sodium, 55g carbohydrate (13g sugars, 12g fiber), 17g protein.
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