28 oz pork and beans , (1 can)
28 oz pinto, (1 can), can be kidney beans or any chili with beans, drained if using pinto or kidney beans
6 oz bacon rashers, cut into cubes
5½ oz red onions, or yellow onions, minced
2 cups brown sugar
4 cloves garlic
2 cups barbecue sauce
1 cup beef broth
1½ tbsp yellow mustard, prepared
1 tbsp chili powder
1 tbsp smoked paprika
1 tbsp ground cumin
1 tbsp vegetable oil
1 tsp liquid smoke
salt and ground black pepper, to taste
For Serving:
bread toasts
protein of your choice
For Garnish:
parsley
Heat up your oil in a Dutch oven over medium heat. Add the bacon and saute to extract the oil. Drain and set aside.
Using the same Dutch oven, add the onions and garlic. Saute until translucent.
Add the rest of the ingredients, except for the salt and pepper. Stir to combine.
Bring stew to a boil, then reduce to a simmer. Continue simmering until reduced by half, roughly 15 minutes. Stir occasionally.
Preheat your oven to 360 degrees F while waiting.
Cover and stew in the oven for an hour. Stir occasionally.
Adjust seasoning with salt and pepper.
Either serve as is, alongside any protein for a main dish or simply with toast and eggs as breakfast.
Sugar: 79g
:
Calcium: 191mg
Calories: 690kcal
Carbohydrates: 133g
Cholesterol: 21mg
Fat: 12g
Fiber: 16g
Iron: 6mg
Monounsaturated Fat: 5g
Polyunsaturated Fat: 2g
Potassium: 1128mg
Protein: 19g
Saturated Fat: 4g
Sodium: 1466mg
Trans Fat: 1g
Vitamin A: 908IU
Vitamin C: 5mg
