- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 2 pounds bacon, chopped
- 2 cloves garlic, minced
- 2 red onions, diced
- 2 red bell peppers, diced
- 4 cups cooked pinto beans, rinsed
- 1 cup Barbecue Sauce, recipe follows
- 1/2 cup brown sugar
- 1/4 cup molasses
- 2 whole jalapenos
- 1 bottle beer, such as Lone Star
- Kosher salt
Preheat a large Dutch over an open fire. Heat the oil and butter in the oven. Add the bacon, garlic, onions and bell peppers and cook until they start to soften.
Add the pinto beans, Barbecue Sauce, brown sugar, molasses and jalapenos. Continue cooking until the bacon has browned. Add the beer and sprinkle with salt. Continue to cook, stirring occasionally so the bottom doesn't stick, about 45 minutes.
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- 1 cup white balsamic vinegar
- 1/2 cup tomato puree
- 1/4 cup brown sugar
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons ground black pepper
- 1 teaspoon ground mustard
- Kosher salt
Combine the vinegar, tomato puree, brown sugar, cumin, garlic powder, black pepper and ground mustard in a medium bowl. Sprinkle with salt and whisk until well blended.
Cover and set aside before serving, about 1 hour. Store refrigerated, in an airtight container, for up to 2 weeks. Yield: 1 1/2 cups.