Search
by Ingredient

Spicy Western Beans

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by catera

YIELD

8 servings

PREP

20 min

COOK

3 hrs

READY

4 hrs

Ingredients

79
CUP ML LENTILS
1 ⅓ 315
CUPS ML WATER
4 4
SLICES SLICES BACON
cooked
1 1
EACH EACH ONIONS
chopped
2 3E+1
TABLESPOONS ML KETCHUP
1 5
TEASPOON ML GARLIC POWDER
¾ 3.8
TEASPOON ML CHILI POWDER
½ 2.5
TEASPOON ML CUMIN
ground
¼ 1.3
TEASPOON ML RED PEPPER FLAKES
1 1
EACH EACH BAY LEAVES *
14 404.6
OUNCES ML/G TOMATOES
chopped
16 462.4
OUNCES ML/G PINTO BEANS
16 462.4
OUNCES ML/G RED KIDNEY BEANS

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 232g (8.2 oz)
Amount per Serving
Calories 173 14% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 536mg 22%
Total Carbohydrate 9g 9%
Dietary Fiber 10g 40%
Sugars g
Protein 21g
Vitamin A 9% Vitamin C 14%
Calcium 6% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
 
More health news

    Email this recipe