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Southwestern Cuisine takes a cue from its original Latin and Spanish settlers. Many people lump Southwestern Cuisine with Mexican Cuisine, and have created a "Tex-Mex" style of food that is also very popular.
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Spicy Beans Tex-Mex
by the Editors of Easy Home Cooking Magazine
Spicy Beans Tex-Mex
Cook Time: 5 to 6 hours
Prep Time: 35 minutes
Yield: Makes 8 to 10 servings
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:
1.
Boil lentils in water in large saucepan 20 to 30 minutes; drain.
2.
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.
3.
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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Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Spicy Beans Tex-Mex." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/spicy-beans-tex-mex-recipe.htm> 15 May 2008.
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