Tim's Idaho Cowboy Beans

• 64 ounces pinto beans, canned, with juice lightly drained
• 16 ounces kidney beans, canned lightly drained
• 1/2 pound bacon diced and cooked crispy
• 2 tablespoon bacon drippings
• 14 1/2 ounces tomatoes, canned with juice diced
• 14 1/2 ounces tomato sauce
• 2 medium yellow onion diced
• 2 cloves garlic minced
• 7 ounces green chili peppers, canned diced
• 2 tablespoon chili powder
• 1 tablespoon oregano dried and minced
• 2 teaspoon cumin
• 4 tablespoon brown sugar
• 1 tablespoon prepared mustard
• 1 teaspoon red hot pepper sauce Tabasco preferred
• 1 teaspoon kosher salt more or less to taste

1. To clarify the amount of beans, its 4 x 16 oz cans pinto beans and 1 x 16 oz can of red kidney beans.
2. Combine the following to a large Crock pot or Dutch oven.
3. Lightly drain off juice (dont drain completely) from the cans of beans and add to crock pot.
4. Cook bacon in large skillet until crisp.
5. Add bacon and 2 tablespoons of the drippings to beans.
6. Add tomato sauce.
7. Add tomatoes with juice to beans.
8. Add onions, garlic, chilies, chili powder, dried oregano and cumin, brown sugar, yellow mustard, tabasco sauce, and salt to taste.
9. Simmer 2+ hours.
10. Serve and garnish with a squeeze of fresh lime juice (optional and some fresh homemade garlic bread sticks.

pinto beans, kidney beans, bacon, bacon, tomatoes, tomato sauce, onion, garlic, green chili peppers, chili powder, oregano, cumin, brown sugar, mustard, red hot pepper sauce tabasco, kosher salt

Taken from recipeland.com/recipe/v/tims-idaho-cowboy-beans-50256 (may not work)