this is a great recipe and taste wonderful as a side with a grilled chicken dish...
6 cans (15 ounces each) pinto beans
1 box (32 ounces) Chicken Broth
1 jar Canyon Foods Seedless Raspberry Chipotle Sauce (at HEB)
1 can (11 ounces) tomatoes with green chilies Hot or Mild
3 tablespoons Adams Reserve Mirepoix or Cajun Trinity (at HEB)
8 pieces of thick sliced peppered bacon, cooked and chopped
Directions-
1. Rinse and drain beans; place in a large cooking pot over medium-high heat. Stir in chicken broth, raspberry chipotle sauce, tomatoes with green chilies and mirepoix or trinity. Bring to a boil; reduce heat to medium-low and simmer for 30 minutes uncovered. Stir occasionally.
2. cook bacon sliced in a skillet or in microwave, as desired. Drain bacon on paper towel. then chop coarsely. Add immediately to mixture.
3. Beans are ready after 30 minute simmer time, or cook longer, if desired, to reduce sauce amount further.
serve while hot!
Prep time-10 minutes
cook time-30 minutes
servings-8 to 12
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