Jack's Barbeque Pintos
Yield
servingsPrep
250 minCook
20 minReady
270 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
pinto beans, dried
|
|
| 2 | cloves |
garlic
minced |
|
| 3 | each |
onions
medium, diced |
|
| 1 | pound |
bacon
diced |
|
| 2 | each |
hot chili peppers
green, diced |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
pinto beans, dried
|
|
| 2 | cloves |
garlic
minced |
|
| 3 | each |
onions
medium, diced |
|
| 453.6 | g |
bacon
diced |
|
| 2 | each |
hot chili peppers
green, diced |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
ground, to taste |
*
|
Directions
Cover beans with three times as much water as beans and soak.
Cook beans for 4 hours, or until tender.
When pintos are done, fry together the bacon, peppers, onions and garlic.
Add this mix to beans and season with the salt and the pepper.
Cook 10 minutes more and serve.
