Ingredients

  • 4 slices bacon, diced
  • 1 small onion, diced
  • salt and pepper to taste
  • 2-15.5 oz. cans white kidney beans
  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 1/4 cup molasses
  • 2 Tbsp. Canyon Road Red Enchilada Seasoning
  • 1 cup water

Notes

This recipe is also delicious made with our Native Texan BBQ Rub.

 

Directions

In a Dutch oven, cook bacon over medium heat until browed and crispy. (Method works on the stovetop or over a gas grill.) Add diced onions and dash of salt and pepper. Cook until onions are translucent. Add remaining ingredients and cook for 30 min. Serve warm.

Serving Suggestions

Serve as a side with your favorite BBQ fare or Southwestern cuisine. Great as a filling or topping for tacos and burritos.

Yields

4 servings

Thanks To

Kelly Landgraf, Savory Spice Shop—Southlands/Aurora, CO employee

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Savory Spice Shop Ingredients
Canyon Road Red Enchilada Seasoning 1 oz bag $2.35

Nutrition

Dairy-Free
Gluten-Free
Nut-Free

Items in this Recipe

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