California Barbecued Bean

• 4 tlices bacon , chopped fine
• 1/2 tound deli ham , chopped fine
• 1 tnion , chopped fine
• 4 tarlic cloves , minced
• 1 tound pink kidney beans , soaked overnight and drained
• 6 tups water
• 1 tup canned tomato puree
• 1/2 tup bottled taco sauce
• 5 tablespoons packed light brown sugar
• 1 tablespoon dry mustard
• Salt
• 1/4 tup chopped fresh cilantro leaves
• 2 tablespoons cider vinegar

1. 1. 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.
2. 2. 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.) Stir in cilantro and vinegar and season with salt. Serve. (Beans can be refrigerated for up to 4 days.)

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

Taken from www.epicurious.com/recipes/member/views/california-barbecued-bean-50019854 (may not work)