Ingredients
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
bread toasts
protein of your choice
parsley
Preparation
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.
