RANCHERO BEANS
These are great on a cold night for dinner. While this recipe is for being doen on the stove top, I've often done it in the crockpot. I just don't saute everything, but throw it all into the crock, including the already fried bacon. Aso, when I use the crockpot, I'll often substitute out the can of beans for a multi-bean pack that I'll soak overnight (start them out in hot water) before I cook them in the crockpot. This was adapted from a recipe by Ingrid Hoffman on Food Network's Simply Delicioso.
Provided by skfritz525
Categories Tex Mex
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large skillet over high heat for 2 minutes.
- Add the bacon and fry until crispy, about 6 minutes, stirring frequently.
- Transfer the bacon to a paper towel-lined plate to drain, discard all but 1 tablespoon of bacon fat.
- Add the bay leaves, oregano, cumin, onions, chile, tomatoes and beans to the skillet.
- Cook the beans on a low flame for about 20 to 30 minutes, stirring occasionally.
- Serve in hot bowls.
Nutrition Facts : Calories 397.9, Fat 26.4, SaturatedFat 8.6, Cholesterol 38.6, Sodium 767, Carbohydrate 26.1, Fiber 8.3, Sugar 1.6, Protein 14.7
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