Western Beans
photo by lauralie41
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 4 slices bacon, diced
- 1⁄2 cup chopped onion
- 2 tablespoons ketchup
- 1 teaspoon garlic powder
- 3⁄4 teaspoon chili powder
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon dry red pepper
- 1 bay leaf
- 1 (14 1/2 ounce) can tomatoes
- 1 (15 ounce) can pinto beans, drained
- 1 (15 ounce) can kidney beans, drained
directions
- Cook the bacon in a dutch oven until done.
- Remove the bacon from the dutch oven and reserve.
- Saute onion in the bacon drippings until tender.
- Add all the remaining ingredients, including the reserved bacon, to the dutch oven.
- Simmer for 45 minutes.
- Remove the bay leaf before serving.
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Reviews
-
Excellent! This dish is hearty and rich. I didn't feel like whipping out the dutch oven, so I just made it on the stove top and stirred it every few minutes as it simmered. Not that it needed any extra, but I love bacon, so I used 6 slices of chopped bacon rather than 4. This recipe would be perfect for a cold rainy night, or even a camping trip.
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These beans were very good. I served with Kittencal's Recipe #289826 and Chef #610952's Recipe #285365. For the dry red pepper I used 1/8 tsp of red pepper flakes, thick sliced bacon, and petite diced tomatoes. After 45 minutes the beans looked like they could cook a bit longer so I simmered another 1/2 hour. Nice smokey flavor with just enough zip to make the flavorful and not overly spicy. Thank you for helping us have a wonderful Mother's Day dinner.
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I don't think I'll ever eat plain old baked beans again. Despite the long simmer time, these are delightfully easy with a simple and small ingredients list. Despite that, they have a zesty full flavor that that could be the centerpiece of any BBQ. Indeed, I'm planning to have the leftovers over brown rice for lunch tomorrow. I don't eat bacon, so I used 2 slices of Canadian bacon diced into bits. To compensate for the loss in any smokey flavor, also added 1/4 tsp of liquid smoke. As for the question of liquid - I drained my beans a bit without rinsing them. That seemed to be just right. At 45 minutes they were very good, but I lost track of the timing of my meal and cooked an additional 10-15 minutes. The extra simmer took these to another level. Thanks DG.
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RECIPE SUBMITTED BY
Dreamgoddess
United States