Southwest Baked Beans

These baked beans, featuring Southwest Seasoning, were a hit! The sauce was thicker than typical baked beans which we really enjoyed. The seasoning features paprika, coriander, Mexican oregano, and more. It brings a balance to, in my opinion, often overly sweet baked beans. 

Makes 6-8 servings 

Ingredients:

• 3 slices of thick-cut bacon, diced
• 1/2 onion, diced
• 1/2 cup diced bell pepper
• 1 teaspoon salt, plus more to taste
• 2 (14 ounce) cans of pinto beans, rinsed and drained
• 1 tablespoon SKORDO Southwest Seasoning
• 1 cup barbecue sauce
• 1 teaspoon Dijon mustard
• 2 tablespoons dark brown sugar

Instructions:

1. Heat heavy cast iron lidded skillet (such as a Le Creuset) over medium heat. 
2. Cook the diced bacon until just they just start to crisp, about 5 minutes. Transfer to a paper-towel lined plate to drain.
3. Add onion and bell pepper and cook, stirring occasionally, until the vegetables soften, 8 minutes or so.
4. Add the salt, beans, Southwest Seasoning, barbecue sauce, mustard, brown sugar, and bacon. Stir, season with additional salt as needed, and heat until sauce just starts to simmer.
5. Cover partially and cook for 1 hour, checking throughout and adjusting lid as needed to create desired consistency. If the sauce gets too thick, add water and keep the lid on. If it becomes too thin, take the lid off completely and reduce.