I use a recipe from The Pioneer Woman. Her recipe makes way too much, because she cooks for like 30 people every day. Not the case over here. I half it and it still makes plenty.
Once you put all the ingredients in the pot, you just let it do it’s thing. I mean, how hard is that?
These beans are slow-cooked with a sweet, smokey flavor that you definitely won’t get from a can.
- 2 c. dry pinto beans
- 1/2 lb. of bacon
- 1 green bell pepper
- 1 onion
- 1/2 c. packed brown sugar
- 1/4 c. ketchup
- 1 Tbs. mustard
- 1 Tbs. chili powder
- 2 garlic cloves, minced
- salt and pepper
1. Chop bacon and saute until the fat is rendered.
2. Add the chopped onion and bell pepper and cook down.
3. Add the beans and cover with water, about an inch over the beans.
4. Bring to a boil, add remaining ingredients.
5. Cook on a low simmer for about 4 hours until the beans have a thick sauce and are cooked through.