• Prep Time: 10 mins
  • Cooking Time: 2 hrs
  • Serves: 6

California Barbecued Beans

  • Recipe Submitted by on

 Ingredients List

  • 1 pound pinked kidney beans (soaked in 6 cups water overnight)
  • 4 slices bacon (cut crosswise into 1/2 inch pieces)
  • ½ pound deli ham (finely chopped)
  • 1 medium onion (finely chopped)
  • 4 garlic cloves (minced)
  • 6 cups water
  • 8 ounces tomato puree
  • ½ cup taco sauce
  • 5 tablespoons brown sugar (packed)
  • 1 tablespoon dry mustard
  • ¼ cup fresh cilantro (chopped)
  • 2 tablespoons cider vinegar


In a large kettle or Dutch oven over medium heat cook bacon and ham until fat is rendered from the bacon and mixture is slightly browned. Add the onion and cook until tender. Add the garlic to the meat mixture and continue cooking until fragrant. Mix in the water and beans, bring to a boil, cover and reduce heat to a medium simmer and cook for 1 hour or until beans are just soft.
Stir in the tomato puree, taco sauce, sugar, dry mustard, and 2 teaspoons of salt. Continue cooking uncovered until mixture thickens and beans are tender; about 1 hour. (If mixture thickens before beans are done add extra water.)
Mix in the cilantro and vinegar – serve hot.

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