- 1 onion (finely diced)
- 6 cloves garlic (minced)
- 1 TBS bacon fat or olive oil
- 15.5 OZ canned kidney beans (rinsed and drained)
- 15.5 OZ canned pinto beans (rinsed and drained)
- 15.5 OZ canned northern beans (rinsed and drained)
- 8 OZ canned tomato sauce
- ½ C ketchup
- ¾ C water
- ⅓ C dark brown brown sugar (unpacked)
- 1 TBS yellow mustard
- 1 TSP chili powder
Instant Pot:
- Set the pot to saute, allow to heat up. Saute onions and garlic in the the bacon fat (or olive oil) until the onions are translucent.
- Whisk together the tomato sauce, ketchup, water, brown sugar, mustard and chili powder.
- Add the mixture and the beans to the pot and stir together well.
- Place the lid and lock. Set to Manual, high pressure, and cook for 8 minutes.
- Once finished, natural pressure for about 10-15 minutes, then quick release.
- Stir before serving.
Slow Cooker:
- Saute onions and garlic in the the bacon fat (or olive oil) until the onions are translucent. Transfer to the slow cooker.
- Whisk together the tomato sauce, ketchup, water, brown sugar, mustard and chili powder.
- Add the mixture and the beans to the slow cooker and stir together well
- Cover and cook low 6 to 7 hours. Stir before serving.
Oven:
- Preheat your oven to 350 degrees.
- In a cast iron skillet saute onions and garlic in the the bacon fat (or olive oil) until the onions are translucent.
- Whisk together the tomato sauce, ketchup, water, brown sugar, mustard and chili powder.
- Add the mixture and the beans to the skillet and stir together well
- Cover tightly and bake for 45 minutes.
Yields 8 servings.
Serving: 2/3 C, Calories: 156 kcal, Carbohydrates: 30 g, Protein: 7.5 g, Fat: 1 g, Sodium: 382 mg, Fiber: 3 g, Sugar: 9 g