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Ingredientes
- 2 lbs. dry pinto beans
- 1 pound sliced smoked bacon, cut into 1-inch squares
- 2 med. tomatoes, diced
- 1 1/2 tbsp. grnd cumin
- 1 1/2 tbsp. chili pwdr
- 2 med. cloves garlic, chopped
- 1 serrano or possibly jalapeno chile, chopped
- Salt
Direcciones
- Place beans in heavy, large saucepan. Cover with water and bring to a boil. Drain. Return beans to pan. Pour in water to cover by 2-3 inches. Add in all other ingredients except salt. Bring mix to boil.
- Reduce heat to low and simmer till beans are very soft, about 3 1/2 hrs. (If necessary, add in water to keep beans submerged.) Season with salt and cook 15 min longer, uncovered, if beans are too liquid. Let cold. Refrigerateovernight. To serve, reheat over medium-low heat, stirring frequently.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 12 servings | |
| Calories 445 | |
| Calories from Fat 165 | 37% |
| Total Fat 18.32g | 23% |
| Saturated Fat 5.89g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 336mg | 14% |
| Potassium 1211mg | 35% |
| Total Carbs 49.29g | 13% |
| Dietary Fiber 12.4g | 41% |
| Sugars 2.19g | 1% |
| Protein 21.03g | 34% |
