Ingredients

• 1 pound dry small pink or red beans

• 4 strips bacon, diced

• 2 cloves garlic, minced

• 1 (14 1/2-ounce) can diced tomatoes

• 1/4 cup ketchup

• 1 teaspoon dry mustard

• 1 teaspoon paprika

• 1 teaspoon chili powder

• 1/2 teaspoon chipotle pepper, optional

• 1 tablespoon sugar

• 1 teaspoon salt

• 1/2 cup water

Instructions

1. Check through beans for small stones. Place in a pot and cover with cold water; soak overnight. Drain beans and return to the pot. Cover by 3 inches with fresh cold water, and simmer for 1 hour, 45 minutes, or until tender.

2. While the beans are cooking, sauté bacon in a saucepan over medium heat until lightly browned. Add garlic; sauté 2 minutes longer. Add the tomato, ketchup, mustard, paprika, chili powder, chipotle, sugar, salt, and water. Bring to a simmer, reduce heat to low, and cook for 30 minutes. Reserve.

3. When beans are ready, drain, but reserve one cup of the cooking liquid. Return beans and the cup of liquid to the pot and stir in the sauce. Simmer on low for 30 minutes. Serve hot and enjoy.