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Patio Pintos

Total Time

Prep: 25 min. Bake: 1 hour

Makes

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, Fort Worth, Texas
Patio Pintos Recipe photo by Taste of Home

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

Directions

  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.
  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.
    Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add 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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