Serves 6

Prep time 5 min.

Cook time 45 min.


1 tsp. vegetable oil

1½ cups diced red onion

1 can (14.5 oz.) Del Monte® Petite Cut Diced Tomatoes

2 cans (15.5 oz. each) pinto beans, rinsed and drained

⅓ cup packed brown sugar

1 Tbsp. prepared mustard

¼ tsp. allspice

4 slices cooked and crumbled bacon, optional


  1. Preheat oven to 400°F.

  2. Heat oil in a medium oven-proof skillet over medium-high heat. Cook onion 5 to 6 minutes or until beginning to richly brown, stirring occasionally.

  3. Remove from heat, stir in remaining ingredients. Bake, uncovered, 35 to 40 minutes or until thickened. Let stand for 10 minutes before serving. Top with bacon, if desired.

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