California Barbecued Beans

• 1 lb pink kidney beans, rinsed and picked over (pinquito beans are traditional)
• 4 slices bacon, minced
• 1/2 lb deli ham, minced
• 1 onion, minced
• 4 garlic cloves, minced
• 6 cups water
• 1 cup canned tomato puree
• 1/2 cup bottled taco sauce
• 5 tablespoons light brown sugar
• 1 tablespoon dry mustard
• salt
• 1/4 cup chopped fresh cilantro
• 2 tablespoons cider vinegar

1. Place the beans and 6 cups water in a large Dutch oven.
2. Bring to a boil over high heat and cook for 5 minutes.
3. Remove the pot from the heat, cover and allow the beans to sit for 1 hour.
4. Drain the beans; clean and dry the pot.
5. Cook the bacon and ham in the Dutch oven over medium heat until the fat renders and the pork is lightly browned, 5-7 minutes.
6. Add the onion and cook until softened, about 5 minutes.
7. Stir in the garlic and cook until fragrant, about 30 seconds.
8. Add the drained beans and 6 cups water; bring to a simmer.
9. Decrease heat to med-low, cover, and cook until the beans are just soft, about 1 hour.
10. Stir in the tomato puree, taco sauce, sugar, mustard, and 2 teaspoons salt.
11. Continue to simmer, uncovered, until the beans are completely tender and the sauce is thickened, about 1 hour (if the mixture becomes too thick, add water).
12. Stir in the cilantro and vinegar and season with salt to taste.
13. Serve.

kidney beans, bacon, deli ham, onion, garlic, water, tomato puree, taco sauce, light brown sugar, mustard, salt, fresh cilantro, cider vinegar

Taken from www.food.com/recipe/california-barbecued-beans-492462 (may not work)