Pinquito Beans
Need a gluten free and dairy free side dish? Pinquito Beans could be an awesome recipe to try. This recipe serves 8. This recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 7g of protein, 5g of fat, and a total of 148 calories. Head to the store and pick up garlic, tomato purée, enchilada sauce, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Pick over and rinse 1 lb. pinquito (small pink) beans.
Place in a 6-quart pot and cover with water. Bring to a boil, cover, take off heat and let sit 1 hour.
Drain beans. Cover with fresh water, bring to a boil, lower heat to a simmer, and cook until tender, anywhere from 40 to 90 minutes depending on the freshness of the beans.
Drain, reserving beans and 1 cup cooking liquid.
In a 5-quart pot over medium-high heat, cook 4 slices (about 1/4 lb.) bacon, chopped. When bacon is crisp, remove all but 1 teaspoon of fat from the pan.
Add 2 chopped onions (12 oz. total) and 2 cloves minced garlic to the pan. Cook, stirring, until onion just starts to brown.
Add 1/2 cup tomato pure, 1/2 cup red chile sauce or red enchilada sauce, 1 tablespoon brown sugar, 1 teaspoon dry mustard, and the pinquito beans and reserved liquid. Salt to taste. Bring to a boil, stirring often, then lower heat and simmer for about 10 minutes to blend flavors.