Pinquito BBQ Beans

Ingredients
8 slices thick cut bacon-chopped
1 onion-chopped fine
6 garlic cloves-minced
1 pound pink kidney beans-soaked overnight and drained
6 cups water
1 cup canned tomato puree
1 cup Taco Sauce - See recipe below
3 tablespoons packed light brown sugar
2 tablespoon dry mustard
Salt
Ľ cup chopped fresh cilantro leaves (optional)

Taco Sauce
1 (8 ounce) can tomato sauce
⅓ cup water
Ľ teaspoon chili powder
1˝ teaspoons cumin
1˝ teaspoons instant minced onion
1 tablespoon white vinegar
˝ teaspoon garlic powder
˝ teaspoon garlic salt
Ľ teaspoon paprika
Ľ teaspoon sugar
Ľ teaspoon cayenne pepper
Place in sauce pan and stir well, simmer at a very low temperature for 15- 20 minutes.
Remove and cool.
May be kept in refrigerator for several days.

Directions
Don’t add the tomato puree, taco sauce, brown sugar, and salt before the beans have simmered for an hour; they will hinder the proper softening of the beans.
Cook bacon 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 teaspoons salt. Continue to simmer, uncovered, until beans are completely tender and sauce is thickened, about 1 hour. (If mixture becomes too thick, add water.)
Season with kosher salt, if needed.
Garnish with fresh cilantro, if desired.
Serve
(Beans can be refrigerated for up to 4 days.)
Recipe source: www.afeastfortheeyes.net/2010/07/california-barbecue-beans-santa-maria.html Under Creative Commons License: Attribution

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Alternative Recipe - Variation on the recipe of Lompoc Valley Seed and Milling - https://lompocbeans.com/barbeque-beans

370 grams/2 cups dry Pinquito Beans
454 grams/1 Lb. coarsely ground pork - if lean add oil in the form of 1/3 cup olive oil, coconut oil or bacon fat
1 large onion, chopped - 300 grams
500 grams/18 oz diced green chilies
1 can - 250 grams/8 ounces) tomato sauce (omitted for those with tomato alergy)
11 grams/4 Teaspoons chili powder (add to taste)
9 grams/4 Teaspoons whole cumin (add to taste)
55 grams/4 Tablespoons minced garlic (add to taste)
140 grams/4 oz pureed oranges or orange juice
120 grams/4 oz apple cider vinegar
Salt and Pepper to taste

Clean and soak beans overnight or for at least 8 hours. After soaking, rinse beans until water is clear. Drain water. Add enough water to cover beans with 1" of water. Cover and bring to a boil.
Brown pork and onions in any added oil
Add all other ingredients to beans
Reduce heat and continue to cook on low to medium heat. Cook beans until soft. Depending on the beans, it will take approx. 1 1/2 to 2 1/2 hours to cook.

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