Had a great BBQ at the beach home of our friends Cindy and Dan and about 20 people. These beans were a hit with the Yucatecans as well. I have made them many times before at home in Canada too with the same raves…here is the recipe…
Frijoles Canadienses…
1 medium white onion finely chopped
3 cans (16 oz.) Heinz or Bush brand beans with sauce.* (see note below)
½ lb. smoked bacon unsliced**(see note below)
1/3 cup ketchup
2 T molasses (available at Chedraui Norte & Pacsadeli in Merida)
2 T brown sugar
1 T cider vinegar
½ tsp. dry mustard (Coleman’s)
¼ tsp. thyme
¼ tsp. ginger
1/8 tsp. ground cloves
Slice the bacon into small chunks the size of Chiclets or a little bigger. Fry until not too crispy. Mix all of the ingredients in the cooking container and stir well.
If cooking in the microwave, use a Corning ware casserole dish with a cover. Cook covered 10 to 15 minutes on high.
My preference is to use the slow cooker! Mix all ingredients in the slow cooker and cook on high for 4 hours, stirring every half hour or so. The beans will then thicken up!
- In Mexico I use cans of frijoles churros and NOT bajos! You can find BUSH beans at Chedraui or Pacsadeli…
- Also in Mexico, I use the Peñaranda brand – Tocino Ahumado en trozo available at Superama in Merida. Cut it up the size of Chiclets as well or a little larger depending on your preference.
Buen provecho...2022 
Definitely saving this recipe Reg and Larry. I used to make this frequently. We called it Campfire Beans. Here in Mexico I would probably add a roasted, skinned and chopped Poblano chili to the mix.
Thanks again for the great recipes. How about sharing the Rose and Thistle dressing with the gang.
Bev Scott
Hey..guess you forgot I posted that early on as House Dressing, but giving credit to Rose and Thistle….
This sounds so good and so easy! I’ll try it soon………
Hi Reg and Larry,
I made this to take to Laurie’s cottage and it is really good!! Thanks for the idea and recipe!!