Recipe: Pinquitos Santa Maria (red beans using bacon, garlic and chili sauce)

PINQUITOS SANTA MARIA

1 pound pinquitos * (or small red beans)
8 cups water
1 teaspoon salt
3 slices bacon, chopped
2 cloves minced garlic
1/2 cup commercial bottled chili sauce
1 (8 ounce) can tomato sauce
2 teaspoons dry mustard
1 teaspoon sugar

In a small stockpot or heavy pan bring the beans and water up to a boil, reduce the heat and simmer uncovered for 2 hours (add water as needed to maintain a soupy consistency. After the beans have begun to soften add the salt. Drain the beans, reserving the liquid!

In a large skillet cook the bacon until it is just short of crispy. Add the garlic and saute. Add the chili and tomato sauces, mustard and sugar, simmer 5 minutes.

Simmer the bean cooking liquid in the original pan until reduced to 1 cup. Stir the beans and the sauce into the cooking liquid. Simmer over low heat for 20 minutes. The beans should be moist, but not soupy.

Source: The Border Cookbook by Cheryl and Bill Jamison