Saucy Summer Pinto Beans

2 tablespoons extra virgin olive oil
2 slices bacon, chopped
1 medium onion, chopped
2 tablespoons garlic, crushed
14 ounce can of diced tomatoes, with its juices
3 tablespoons ketchup
1 teaspoon dry mustard
1 bay leaf
1 teaspoon coriander
1 tablespoon brown sugar
1 teaspoon sea salt
1 pound dried pinto beans, soaked overnight

Heat the oil with the bacon in a medium-large pot over medium-high heat until the bacon starts to sizzle. Add the onion and garlic and sauté for 8 minutes, until onion just starts to brown. Add in tomatoes, ketchup, mustard, bay leaf, coriander, brown sugar and sea salt and stir to mix. Add beans to pot and fill with water to cover by 2 inches. Stir to mix everything together.

Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, for 60-90 minutes, until beans are tender. Add more water if beans become dry.

Serves 12

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