SPICY DOCTORED BAKED BEANS

SPICY DOCTORED BAKED BEANS image

Yield Makes 12 hearty servings

Number Of Ingredients 13

4 cans (14.5 ounces each) pinto beans, drained and rinsed
1 TBS olive oil
1 medium to large onion, diced
8 strips of bacon, chopped
4 garlic cloves, minced
6 heaping TBS of Gulden's brand spicy brown mustard
3 tsp chili powder
1 ½ tsp ground cumin
1 can (14.5 ounces) crushed tomatoes with juice
1/3 cup packed light-brown sugar
2 ½ cups water
1 ½ TBS cider vinegar
Salt and pepper

Steps:

1. Drain and quickly rinse the pinto beans. Do not stir or over work them. Since they are already cooked, the less they are handled, the better they will hold up. Set the beans aside to finish draining while you prepare the rest of the dish. (NOTE: Don't be tempted to substitute pork and beans for the pinto beans. The pintos hold up better during additional cooking time.) 2. In a 5 to 6 quart casserole dish or saucepan, heat oil over medium-high heat. Add bacon and cook for 5 to 7 minutes until crispy, then add onions and cook until translucent, stirring often. (NOTE: If you have a clean pair of kitchen scissors, save yourself some time and cut the bacon into small pieces using the scissors. The scissors will cut cleanly and quickly through the bacon fat 3. Add garlic and cook just until fragrant, stirring constantly, no more than 1 minute. 4. Add the next five ingredients (mustard through sugar). Gently stir until well combined for 1 minute, and then add the beans. 5. Slowly incorporate the water ½ a cup at a time until the consistency appears watery, but not drowning. Bring to a boil, then cover and reduce heat to low. Simmer on low, stirring occasionally, for 1 hour. If beans become dry during the first 30 minutes of cooking time, add water 1/4 cup at a time to maintain watery consistency. 6. Uncover after 1 hour and cook until thick, about 15 to 30 minutes more. Slowly stir in vinegar and add salt and pepper to taste. 7. Serve warm with your favority barbeque recipe!