Pinquito Beans

Ingredients

• 4 slices bacon chopped
• 1 tablespoon brown sugar 
• 1 teaspoon mustard dry
• 2 cloves garlic minced
• 1 pound pinquito beans (small pink)
• 2  onions chopped
• 0.5 cup enchilada sauce red
• 8 servings salt to taste
• 0.5 cup tomato purée 

Equipment

• frying pan
• pot

Directions

1. Pick over and rinse 1 lb. pinquito (small pink) beans.
2. Place in a 6-quart pot and cover with water. Bring to a boil, cover, take off heat and let sit 1 hour.
3. Drain beans. Cover with fresh water, bring to a boil, lower heat to a simmer, and cook until tender, anywhere from 40 to 90 minutes depending on the freshness of the beans.
4. Drain, reserving beans and 1 cup cooking liquid.
5. In a 5-quart pot over medium-high heat, cook 4 slices (about 1/4 lb.) bacon, chopped. When bacon is crisp, remove all but 1 teaspoon of fat from the pan.
6. Add 2 chopped onions (12 oz. total) and 2 cloves minced garlic to the pan. Cook, stirring, until onion just starts to brown.
7. Add 1/2 cup tomato pure, 1/2 cup red chile sauce or red enchilada sauce, 1 tablespoon brown sugar, 1 teaspoon dry mustard, and the pinquito beans and reserved liquid. Salt to taste. Bring to a boil, stirring often, then lower heat and simmer for about 10 minutes to blend flavors.