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Ingredients
- 4 slices bacon
- ½ lbs deli ham
- 1 onion, chopped fine
- 5 garlic cloves, minced
- 1 lbs pink kidney beans, soaked overnight and drained
- 6 cups water
- 1 cup canned tomato puree
- ½ cup bottled taco sauce
- 5 tablespoons packed brown suger
- 1 tablespoon dry mustard
- ½ cup cilantro, chopped rough
- 2 tablespoons cider vinegar
- Salt
Directions
- Cook bacon and ham in a dutch oven over medium heat until fat renders and pork is lightly browned, 5-7 minutes.
- Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 sec.
- Add beans and water and bring to a simmer. Reduce heat to medium-low, cover, and cook until beans are just soft , about 1 hour.
- Stir in tomato puree, taco sauce, sugar, mustard, and 2 tablespoons salt.
- Continue to simmer, uncovered, until beans are completely tender and sauce is thickened, about 1 hour. (If mixture becomes too thick, add water.)
- Stir in cilantro and vinegar and season with salt. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 552g | |
| Recipe makes 5 servings | |
| Calories 290 | |
| Calories from Fat 127 | 44% |
| Total Fat 14.05g | 18% |
| Saturated Fat 4.4g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 1466mg | 61% |
| Potassium 661mg | 19% |
| Total Carbs 24.29g | 6% |
| Dietary Fiber 6.3g | 21% |
| Sugars 6.62g | 4% |
| Protein 16.71g | 27% |
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