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+ servings


Course Side Dishes
Servings 8 people


  • 3 inch strips Bacon thick slice, each slice cut into ¼slices
  • 1 cup Smokey Ham 1/4 inch dice (5 ounces)
  • 2 large garlic cloves minced (1+ tablespoons)
  • 1 cup White Onions chopped
  • 1 teaspoon Chili Powder
  • 1/4 teaspoon Red Pepper Flakes
  • 1 teaspoon Dry Mustard
  • 1 tablespoon Light Brown Sugar
  • 1 teaspoon Smoky Paprika
  • 1 teaspoon Salt
  • 2 tablespoons Worchester
  • 2 dashes Tabasco or more to your liking
  • 2 cups Tomato Puree
  • 1 cup Water
  • 4 15 oz cans Pinto Beans drained and rinsed
  • Chopped Tomato, Red Onion, Cilantro for garnish


  • In a Dutch oven, over medium heat, cook the bacon until it is light brown but not crispy (about 4-5 minutes).
  • Add the ham, garlic, onion, ancho chili powder, mustard, brown sugar, paprika and salt. Cook for 3 minutes, lightly toasting the spices.
  • Add the water to the pan and deglaze, scraping up the brown bits off the bottom.
  • Add the Worchester, Tabasco and tomato puree, stirring to incorporate with the spices. Bring to a simmer then reduce the heat to low and cook for 30 minutes, covered.
  • Add the beans and cook for an additional 30 minutes, covered.
  • Garnish with chopped tomatoes, onions and cilantro.