Pinquito Beans

• 6 ounces sliced bacon, chopped
• 3 onions (1 1/2 lb. total), coarsely chopped
• 2 cloves garlic, peeled and minced or pressed
• 3/4 cup chopped green bell pepper
• 1 1/4 cups red enchilada sauce
• 1 can (6 oz.) tomato paste
• 1/3 cup firmly packed brown sugar
• 1 1/2 teaspoons dry mustard
• 5 cans (15 oz. each) undrained pinquito beans or drained pinto beans (see notes)

1. In a 5- to 6-quart pan over high heat, frequently stir bacon until crisp, about 4 minutes. Lift out with a slotted spoon and drain on towels. Discard all but 1 tablespoon of the drippings from pan.
2. Add onions and garlic to pan. Stir often until onion is lightly browned, about 5 minutes. Add green pepper, enchilada sauce, tomato paste, sugar, mustard, beans, and bacon. Stir often until boiling, then reduce heat and simmer, stirring occasionally, until flavors are blended, 5 to 10 minutes. Pour into a serving bowl.

bacon, onions, garlic, green bell pepper, red enchilada sauce, tomato paste, brown sugar, mustard, pinquito beans

Taken from www.myrecipes.com/recipe/pinquito-beans-0 (may not work)