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Frijoles Rancheros

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Submitted by lel7755

YIELD

6 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

8 8
EACH EACH BACON
slices, cut up *
2 2
EACH EACH JALAPEÑO PEPPER *
2 2
CLOVES CLOVES GARLIC
peeled, minced, finely chopped
1 237
CUP ML ONIONS
¼ 59
CUP ML BEER
any brand
1 15
TABLESPOON ML VINEGAR
1 1
X X RED CHILIS, DRIED
ground, to taste *
32 924.8
OUNCES ML/G PINTO BEANS
drained
6 173.4
OUNCES ML/G TOMATO PASTE

Directions

*Jalapeno Chiles should be seeded and chopped.

Heat the oven to 375℉ (190℃).

Cook the bacon in a 10-inch skillet until crisp then stir in the jalapeno chiles, garlic and onion.

Cook and stir until the onion is tender then drain the excess fat.

Mix the bacon mixture and remaining ingredients in an ungreased 2-quart casserole.

Bake uncovered, stirring once, until the beans are hot and bubbly, about 45 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 234g (8.3 oz)
Amount per Serving
Calories 183 7% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 504mg 21%
Total Carbohydrate 11g 11%
Dietary Fiber 9g 37%
Sugars g
Protein 19g
Vitamin A 10% Vitamin C 19%
Calcium 9% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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