Patio Pintos

Name: Patio Pintos
Prep time: 25 min
Cook time: 60 min
Total time: 1 h 25 min
Yield: 10 servings.
Ingredients: 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 chilies; 1/3 cup packed brown sugar; 1 teaspoon chili powder; 3/4 teaspoon salt; 1/2 teaspoon dried oregano; 1/4 teaspoon pepper

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

Ingredients

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 chilies
1/3 cup packed brown sugar
1 teaspoon chili powder
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Directions

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 chilies, 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.

Originally published as Patio Pintos in Simple & Delicious June/July 2015

Reviews

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Average Rating:

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.