Wendy's Favorite Recipes from www. EagleKnights.com

Living in Mexico you can't just go to the store and buy Pork and Beans.  While the stores have an entire aisle full of bags of beans there are no Pork and Beans and surprisingly No Red Kidney beans either. I have as of yet to find a decent substitute for them.  Some people use Pinto beans in their Chili Con Carne, others like me pay top dollar and get imported Kidney beans.  But I have found two substitutes for Pork and beans.  

The best are Rosita's.  These are a dried bean and you can find them in the dried bean aisle at most stores.  For some reason they seem to be seasonal.  They are not in the store every month.  But if you keep looking eventually you will see them and you can buy 2 or 3 bags that will last you for a while.  These cook up and look just like the traditional Pork and Beans, brown with a brown gravy.  The other Bean is called the Puerno, Its a white bean, and is good for the Pork and beans and/or bean soup.  For some reason Commercial Mexicana does not carry this very often, but Wal-Mart, Superarma, and Aurreurra Bodga always seem to have it in stock. 

Cook the beans with some Onion I normally cook 1/2 the bag. (if you need directions) When you are finished ( try not to have to much liquid left if there is a lot you might want to drain some out) you can add some cooked Bacon if you want, (I usually don't), Then (I don't usually measure this as the amount is not critical I just dump and taste)  add about 1/4 cup of ketchup and 1/4 cup of brown sugar.   Cook for about 15 minutes and then taste it, if you want a bit more tomato taste add more ketchup, if you want it a bit sweeter add more brown sugar.  Cook for another 15 minutes and it should be ready.