Ingredients
7
7 servings
- •1 pound dry pinto beans
- •4 slices bacon, cooked and crumbled
- •0.5 teaspoon crushed red pepper flakes
- •1 clove garlic, chopped
- •2 tablespoons butter
- •2 cups chopped onion
- •1.6666666269302 cups canned stewed tomatoes
- •0.25 cup chopped fresh parsley
- •0.5 teaspoon ground cumin
- •0.5 teaspoon dried marjoram
- •1.25 tablespoons chili powder
- •1 teaspoon salt
Instructions
- Soak pinto beans overnight with plenty of water to cover. Drain, remove to a large cooking pot, and cover with fresh water. Add the bacon, red chile flakes, and garlic. Bring to a boil, then reduce heat and simmer, covered, for about 3 hours.
- Melt butter in a large skillet over medium-high heat. Saute onion in butter until tender. Add the tomatoes, parsley, cumin, marjoram, and salt. Simmer over low heat for about 45 minutes to blend the flavors.
- When beans are tender, drain off any remaining water. Pour in the tomato mixture, and simmer for an additional 20 minutes, stirring occasionally. Serve hot.
Nutritional Facts
Per 7 servings
- Calories: 127
- Carbohydrate: 14g
- Fat: 7g
- Fiber: 2g
- Protein: 6g
- Sugar: 4g
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