Spicy Western Beans
Yield
8 servingsPrep
20 minCook
3 hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup | lentils |
|
| 1 ⅓ | cups | water |
|
| 4 | slices |
bacon
cooked |
|
| 1 | each |
onions
chopped |
|
| 2 | tablespoons | ketchup |
|
| 1 | teaspoon | garlic powder |
|
| ¾ | teaspoon | chili powder |
|
| ½ | teaspoon |
cumin
ground |
|
| ¼ | teaspoon | red pepper flakes |
|
| 1 | each | bay leaves |
*
|
| 14 | ounces |
tomatoes
chopped |
|
| 16 | ounces | pinto beans |
|
| 16 | ounces | red kidney beans |
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
Directions
Boil ⅓ cup lentils in 1⅓ cup water for 20 to 30 minutes.
Drain.
Fry bacon strips.
In bacon grease, cook onions until transparent.
Combine lentils, ba con, onion, ketchup, garlic powder, chili powder, cumin, pepper flakes, bay lea f, tomatoes, and beans in Crock-Pot.
Cook on High 3 to 4 hours.
Remove bay leaf.
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