Nutritional Info

Nutrition Facts

Serving Size 1 (4g)

Calories 8
Calories from Fat 4 (43%)
Amount Per Serving %DIV
Total Fat 0.4g 1%
Saturated Fat 0.1g 1%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 2.7mg 1%
Sodium 11.2mg 0%
Potassium 11.5mg 0%
Total Carbohydrate 0.2g 0%
Dietary Fiber 0.1g 1%
Sugars 0g
Protein 0.9g 2%

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Recipe Description
These tangy, barbecue seasoned pinto beans are baked to perfection, then topped with crumbled bacon. Heavenly!
Prep time
25 min
Cook time
1 hr 30 min
Ready In
1 hr 55 min


Serves Tool

Serves To:USMetric
30 Ounce(oz)  pinto beans, with liquid
2 Teaspoon(t)  cornstarch
2 Tablespoon(T)  water
1/2 Cup(c)  ketchup
1/3 Cup(c)  white vinegar
1/4 Cup(c)  dark brown sugar, packed
2 Tablespoon(T)  onion, diced
1 Teaspoon(t)  yellow mustard
1/2 Teaspoon(t)  chili powder
1/4 Teaspoon(t)  salt
1/4 Teaspoon(t)  pepper, coarsely ground
1/2 Cup(c)  cooked bacon, crumbled, for serving


Preheat the oven to 350°F. Pour the entire contents of the cans of pinto beans into a 2 quart casserole. Dissolve the cornstarch in a small bowl with the 2 tablespoons water. Add this solution to the beans and stir. Add the remaining ingredients except the bacon to the casserole, stir well, and cover. Bake for 90 minutes, or until the sauce thickens. Stir every 30 minutes. After removing the beans from the oven, let the beans cool for 5 to 10 minutes before serving, topped with crumbled bacon.

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