This recipe is based on the one for "Santa Maria Pinquito Beans" in Steve Raichlen's book, "BBQ USA".
The original recipe calls for "Pinquito" beans, which only grow in the Santa Maria Valley. Yeah Right.
So I use pinto beans or red beans instead. The original recipe also calls for Las Palmas red chile sauce, which is really hard to find around here, so I subbed canned enchilada sauce (hot) plus a tablespoon of pure ancho chile powder.
2 cans pinto beans, not drained
3 slices bacon, chopped
4 ounces lean ham, chopped
1 small onion, chopped
1 anaheim chile or green pepper, chopped
2 cloves garlic, minced
3/4 cup tomato puree or tomato sauce
1/2 cup hot red enchilada sauce
1 T ancho chile powder (or any kind of chili powder)
1 T brown sugar
1 t dry mustard
1 t ground cumin
1 t dried oregano
1/2 t freshly ground black pepper
a good slug of beer
fresh cilantro, chopped
Cook the sliced bacon in a non-stick pan until well browned.
Pour off the bacon grease and reserve the bacon.
Add the ham, onions, and green pepper to the pan.
Saute until soft, but not browned.
Add the garlic and cook for 1 minute.
Dump in everything else (except the bacon and cilantro) and let simmer until thick.
Stir in the reserved bacon and some fresh chopped cilantro.
The Johnson Family Cookbook