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.