Shelly's Recipe

CALIFORNIA BARBECUED BEANS

Category: Baked Beans

4 slices bacon, chopped fine
1/2 lb deli ham, chopped fine
1 onion, chopped fine
4 garlic cloves, minced
1 lb pink kidney beans, soaked overnight and drained
6 cups water
1 cup canned tomato puree
1/2 cup bottled taco sauce
5 tbsp packed light brown sugar
1 tbsp dry mustard
Salt
1/4 cup chopped fresh cilantro leaves
2 tbsp cider vinegar

Cook bacon and ham in Dutch oven over medium heat until fat renders and pork is lightly browned, 5 to 7 minutes. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add beans and water and bring to 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 tsp 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. (Beans can be refrigerated for up to 4 days.) Serves 4 to 6