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Baked Pinto Beans

  • 6 Strips-Smoked Bacon-cut into thin strips
  • ¼ Cup-Onion-fine dice
  • 2 Each-Garlic Cloves-smashed into a paste
  • ¼ Cup-Poblano Pepper-deseeded, fine dice (or jalapeno pepper)
  • 1-30 Ounce Can-Tomato Puree
  • 1 Cup-Ketchup
  • 2 Tablespoons-Yellow Mustard
  • 2 Tablespoons-Molasses
  • ¼ Cup-Brown Sugar
  • 2 Tablespoons-Apple Cider Vinegar
  • 3-16 Cans-Pinto Beans-drained
  • To Taste-Kosher Salt/Black Pepper/Red Pepper Flakes

Directions

  1. Preheat oven to 325 degrees.
  2. Warm heavy bottom pot/Dutch Oven over medium heat and add bacon.
  3. Cook until bacon starts to get crispy, about 3 minutes, stirring frequently.
  4. Add onion, garlic, poblano and cook to soften, about 3 minutes, stirring frequently.
  5. Add tomato puree, ketchup, molasses, sugar, vinegar and stir to combine.
  6. Bring up to a simmer, add the pinto beans, season and stir to combine.
  7. Cover and place in oven for 45 minutes.
  8. Remove lid and cook another 15 to desired thickness.