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SPICY BEANS TEX-MEX Recipe

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This recipe for SPICY BEANS TEX-MEX, by , is from Bennett's & Beyond: A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Suzanne Dunscomb

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c lentils
1 1/3 c water
5 strips bacon
1 onion, chopped
1 - 15oz can pinto beans (rinsed & drained)
1 - 15oz can red kidney beans (rinsed & drained)
1 - 14 1/2 oz can diced tomatoes (undrained)
3 T ketchup
3 cloves garlic, minced
1 t chili powder
1/2 t ground cumin
1/4 t red pepper flakes
1 bay leaf

Directions:
Directions:
Combine lentils and water in large saucepan. Boil 20 to 30 minutes; drain. Cook bacon in medium skillet until crisp. Transfer to paper towels to drain. Cool, then crumble bacon. In same skillet, cook onion in bacon drippings until tender.
Combine lentils, bacon, onion, beans, tomatoes with juice, ketchup, garlic, chili powder, cumin, pepper flakes and bay leaf in 4 1/2 quart slow cooker. Cover; cook on low 5 to 6 hours or on high 3 to 4 hours. Remove bay leaf before serving.

Number Of Servings:
Number Of Servings:
8 - 10

 

 

 

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