California Barbecued Beans - cooking recipe

Ingredients

1 lb pink kidney beans, rinsed and picked over (pinquito beans are traditional)
4 slices bacon, minced
1/2 lb deli ham, minced
1 onion, minced
4 garlic cloves, minced
6 cups water
1 cup canned tomato puree
1/2 cup bottled taco sauce
5 tablespoons light brown sugar
1 tablespoon dry mustard
salt
1/4 cup chopped fresh cilantro
2 tablespoons cider vinegar

Preparation

Place the beans and 6 cups water in a large Dutch oven.
Bring to a boil over high heat and cook for 5 minutes.
Remove the pot from the heat, cover and allow the beans to sit for 1 hour.
Drain the beans; clean and dry the pot.
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.
Add the onion and cook until softened, about 5 minutes.
Stir in the garlic and cook until fragrant, about 30 seconds.
Add the drained beans and 6 cups water; bring to a simmer.
Decrease heat to med-low, cover, and cook until the beans are just soft, about 1 hour.
Stir in the tomato puree, taco sauce, sugar, mustard, and 2 teaspoons salt.
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).
Stir in the cilantro and vinegar and season with salt to taste.
Serve.