Ingredients
1 tablespoon olive or canola oil if using bacon, or 2 tablespoons if not using bacon
¼ pound meaty bacon, finely chopped (optional)
1 Vidalia or white onion, finely chopped
Salt and pepper
2 large cloves garlic, grated or chopped
About 3 tablespoons cider vinegar
About 3 tablespoons Worcestershire sauce
About 3 tablespoons light brown sugar
1 cup tomato sauce
1 ½ tablespoons dry yellow mustard, or 3 tablespoons prepared yellow mustard
1 tablespoon smoked paprika, pimenton (a palmful)
One 29-ounce can pinto or black beans, or two 14-ounce cans
Chopped scallions or green onions, for topping
Preparation
Serves: 6
Heat oil in a large skillet over medium-high heat. Add bacon, if using, and render 2 to 3 minutes. Add onions and season lightly with salt and heavily with coarse black pepper and soften a few minutes, then add garlic, grated or chopped, and stir a minute. Add vinegar, Worcestershire, sugar, tomato sauce, mustard and pimenton, then stir. Add beans and simmer 20 minutes to thicken and reduce sauce at a low bubble. Cover to keep warm and reheat to serve. Garnish beans with scallions.
