Description
This recipe makes a large batch of beans that will pair perfectly with any summer cookout entree!
Ingredients
Units
Scale
- 2 cans pinto beans
- 1 yellow onion, diced
- 1 jalapeno, sliced
- 3 garlic cloves
- 5 strips bacon
- 1 tbsp dijon mustard
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 cup cup brown sugar
- 1/4 cup maple syrup
- 2 tbsp vinegar
- 1/4 cup ketchup
- Salt and pepper to season
Instructions
- Preheat oven to 400ºF. Line baking sheet with foil, place bacon strips on foil-lined baking sheet and bake in oven for 15-20 minutes. Remove from oven and set aside.
- In a skillet over medium heat, add a couple tbsp of olive oil, chopped onions, garlic and jalapeño pepper. Sauté for a couple of minutes. Add in dijon mustard, paprika, chili powder and sauce until onions are soft.
- Once onions are soft, adding brown sugar, maple syrup, vinegar, ketchup and stir until combined. Let the mixture heat up for a bit, continuing to stir around.
- Add in 2 cans of pinto beans. Chop bacon into bits and stir into mixture. Heat until the mixture bubbling. Place beans in oven and cook for 30 minutes. Remove from heat and cool for a couple minutes before serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes