- 1 pound dry pinto beans
- 4 slices bacon, cooked and crumbled
- 1/2 teaspoon crushed red pepper flakes
- 1 clove garlic, chopped
- 2 tablespoons butter
- 2 cups chopped onion
- 1 2/3 cups canned stewed tomatoes
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried marjoram
- 1 1/4 tablespoons chili powder
- 1 teaspoon salt
- 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.
03/12/2017
recipepes.com
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PT15M
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5
455 calories
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