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A Southwestern favorite, these beans get a kick from McCormick® Hot Shot!®
4 slices bacon, chopped
2 cans (15 ounces each) pinto beans, drained
1 can (14 1/2 ounces) diced tomatoes
1 tablespoon brown sugar
1 tablespoon McCormick® Chili Powder
1 tablespoon McCormick® Onions, Minced
1/2 teaspoon McCormick® Hot Shot!® Black & Red Pepper Blend
Cook bacon in medium saucepan on medium-high heat until crisp. Drain fat.
Stir in remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.
(Amount per serving)