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Patio Pintos

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, Fort Worth, Texas
  • Total Time
    Prep: 25 min. Bake: 1 hour
  • Makes
    10 servings


  • 1/2 pound bacon strips, chopped
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 6 cans (15 ounces each) pinto beans, rinsed and drained
  • 4 cans (8 ounces each) tomato sauce
  • 2 cans (4 ounces each) chopped green chiles
  • 1/3 cup packed brown sugar
  • 1 teaspoon chili powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper


  • 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.
  • 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.
    Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
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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  • Dawn
    Aug 5, 2020

    I did use other ingredients as I did not have the pinto beans on hand. I used 15.5-oz. Great Northern Beans, drained and rinsed and 19.75-oz. can pork and beans, 1 cup prepared cooked crumbled bacon, one can (8-oz.) tomato sauce (Italian-style). Sugar, canned chilies and seasonings were kept as is. Used 2-qt. greased casserole, greased and baked 70 minutes, covered! This dish did come out really tasty!

  • Knittinglindsay
    Aug 16, 2015

    These are easy and delicious! Even better the next day.

  • ms11145
    Jun 29, 2015

    Wonderful recipe! This is definitely a keeper for us. It has just enough *zip* to make it interesting.