Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 slices bacon, diced
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce)can black beans, drained and rinsed
- 1 (10-ounce) can diced tomatoes and green chilies (Rotel style), undrained
- 1 (12-ounce) can Dr Pepper
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 2 tablespoons yellow mustard
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
Instructions:
Prep and Sauté:
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional 30 seconds.
- Add the bacon and cook until crispy, about 5 minutes more.
Combine the Ingredients:
- Add all three types of drained and rinsed beans to the pot.
- Stir in the diced tomatoes and green chilies, Dr Pepper, brown sugar, ketchup, mustard, chili powder, and black pepper.
Simmer and Thicken
- Bring the mixture to a simmer over medium heat.
- Reduce the heat to low and let it simmer for 30-45 minutes, or until the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
Serve and Enjoy:
- Taste and adjust the seasonings as needed (you might want more salt or pepper depending on your preference).
- Serve hot and enjoy!
Optional Additions and Tips:
- Spicy Kick: Add a pinch of cayenne pepper or a diced jalapeño for extra heat.
- Meat Lovers: Crumble in cooked ground beef, sausage, or leftover pulled pork for added protein.
- Vegetarian: Omit the bacon and use a vegetarian alternative or simply add more veggies like bell peppers.
- Make Ahead: This recipe is great for meal prepping. It tastes even better the next day.
- Slow Cooker: Adapt to a slow cooker by cooking on low for 6-8 hours or on high for 3-4 hours.
