Ingredients

4 slices bacon , chopped fine

1/2 pound deli ham , chopped fine

1 onion , chopped fine

4 garlic cloves , minced

1 pound pink kidney beans , soaked overnight and drained

6 cups water

1 cup canned tomato puree

1/2 cup bottled taco sauce

5 tablespoons packed light brown sugar

1 tablespoon dry mustard

Salt

1/4 cup chopped fresh cilantro leaves

2 tablespoons cider vinegar

Preparation

  1. Cook bacon and ham in Dutch oven over medium heat until fat renders and pork is lightly browned, 5 to 7 minutes. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add beans and water and bring to simmer. Reduce heat to medium-low, cover, and cook until beans are just soft, about 1 hour.
  2. Stir in tomato puree, taco sauce, sugar, mustard, and 2 teaspoons salt. Continue to simmer, uncovered, until beans are completely tender and sauce is thickened, about 1 hour. (If mixture becomes too thick, add water.) Stir in cilantro and vinegar and season with salt. Serve. (Beans can be refrigerated for up to 4 days.)