Spicy Beans Tex-Mex
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Spicy Beans Tex-Mex
Cook Time 5 to 6 hours
Prep Time 35 minutes
YIELD Makes 8 to 10 servings
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INGREDIENTS
| 1/3 | cup dried lentils, rinsed and sorted |
| 1‑1/3 | cups water |
| 5 | strips bacon |
| 1 | onion, chopped |
| 1 | can (about 15 ounces) pinto beans, rinsed and drained |
| 1 | can (about 15 ounces) red kidney beans, rinsed and drained |
| 1 | can (about 14 ounces) diced tomatoes |
| 3 | tablespoons ketchup |
| 3 | cloves garlic, minced |
| 1 | teaspoon chili powder |
| 1/2 | teaspoon ground cumin |
| 1/4 | teaspoon red pepper flakes |
| 1 | bay leaf |
PREPARATION:
Slow Cooker Directions
- Boil lentils in water in large saucepan 20 to 30 minutes; drain.
- Cook bacon in medium skillet over medium heat until crisp. Remove to paper towels. Cool and crumble bacon. In same skillet, cook and stir onion in bacon drippings over medium heat 3 to 4 minutes or until softened.
- Combine lentils, bacon, onion, beans, tomatoes, ketchup, garlic, chili powder, cumin, red pepper flakes and bay leaf in slow cooker. Cover; cook on LOW 5 to 6 hours or on HIGH 3 to 4 hours. Remove and discard bay leaf before serving.
This recipe appears in:
Southwestern
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