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“Cook's Country--to go with California Tri-Tip”
3hrs 15mins

Ingredients Nutrition


  1. Place the beans and 6 cups water in a large Dutch oven.
  2. Bring to a boil over high heat and cook for 5 minutes.
  3. Remove the pot from the heat, cover and allow the beans to sit for 1 hour.
  4. Drain the beans; clean and dry the pot.
  5. Cook the bacon and ham in the Dutch oven over medium heat until the fat renders and the pork is lightly browned, 5-7 minutes.
  6. Add the onion and cook until softened, about 5 minutes.
  7. Stir in the garlic and cook until fragrant, about 30 seconds.
  8. Add the drained beans and 6 cups water; bring to a simmer.
  9. Decrease heat to med-low, cover, and cook until the beans are just soft, about 1 hour.
  10. Stir in the tomato puree, taco sauce, sugar, mustard, and 2 teaspoons salt.
  11. Continue to simmer, uncovered, until the beans are completely tender and the sauce is thickened, about 1 hour (if the mixture becomes too thick, add water).
  12. Stir in the cilantro and vinegar and season with salt to taste.
  13. Serve.

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