Spicy Western Beans

Pinto beans, kidney beans, and a handful of lentils simmered down in the slow cooker with smoky bacon and a shake of chili powder, this is cowboy cooking dressed up for a weeknight.

Lentils are the quiet upgrade here. Pre-boiled for 20 to 30 minutes and drained, they break down during the slow cook into a thickener that coats every bean without masking the bacon fat undertone. That starch is what gives the pot its creamy, clingy sauce.

Frying the bacon first and cooking the onions in the rendered fat is the crucial flavor base. Do not skip it in favor of raw onion, the caramelized edge plays against the tomato and chili powder all through the cook. Three to four hours on high in the crockpot is all it needs once everything is in.

Serve alongside smoky grilled meats, spoon over baked potatoes, or stand them up with cornbread for a low-fuss supper.

Kitchen Tips

• Drain and rinse the canned beans before adding, it cuts sodium and makes the final sauce cleaner.
• Crumble the cooked bacon into the pot rather than leaving strips, it distributes smoky flavor more evenly.
• Adjust heat with more red pepper flakes or a chopped jalapeno, both will hold up to the long cook.
• Fish out the bay leaf before serving, stems can splinter.

Variations

• Add a chopped green bell pepper with the onions for more vegetable bulk.
• Stir in a cup of cooked ground beef for a heartier chili-bean cross.
• Swap bacon for smoked chorizo for a deeper Spanish-style lean.