120 to 150 minutes
6 - 8 servings
1 pound HEB pinto beans (2 cups dry)
6 strips bacon, cut into 1 inch pieces
1 1/2 cups chopped onion
1 can (14 1/2 oz) diced tomatoes
3 tbsp. chili powder
Cook beans according to package instructions.
After 1 hour and 30 minutes of cooking the beans, cook bacon in a large skillet over medium-high for 4-5 minutes, stirring occasionally.
Add onion and cook for 1-2 minutes or until golden brown, stirring constantly.
Add diced tomatoes and chili powder; mix well.
Pour tomato mixture into cooking pot with beans; stir to combine.
Continues to cook for the additional 30 minutes or until beans are tender.
Serve immediately or refrigerate over night.
No Nutritional Information Available
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