Skip to content
0.0 – 0 reviews • Tomato
| Level: |
Easy |
| Total: |
5 hr 15 min |
| Active: |
15 min |
| Yield: |
25 to 30 servings |
| Level: |
Easy |
| Total: |
5 hr 15 min |
| Active: |
15 min |
| Yield: |
25 to 30 servings |
Ingredients
- 3 pounds dry pinto beans
- 2 pounds thick-sliced bacon, cut into 1/2-inch pieces
- 2 large onions, diced into 1/4-inch pieces
- Two 28-ounce cans diced tomatoes with peppers, such as Rotel
- Kosher salt and freshly ground black pepper
Instructions
- Sort through the dry beans to ensure there are no rocks, and rinse the beans thoroughly. Pour into a pot, along with the bacon, onions, tomatoes and peppers, and some salt and black pepper. Bring to a boil, and then cover and reduce to a simmer. Cook until soft but not mushy, about 5 hours.
Nutrition Facts
| Serving Size |
1 of 28 servings |
| Calories |
318 |
| Total Fat |
14 g |
| Saturated Fat |
4 g |
| Carbohydrates |
34 g |
| Dietary Fiber |
9 g |
| Sugar |
3 g |
| Protein |
15 g |
| Cholesterol |
21 mg |
| Sodium |
346 mg |
| Serving Size |
1 of 28 servings |
| Calories |
318 |
| Total Fat |
14 g |
| Saturated Fat |
4 g |
| Carbohydrates |
34 g |
| Dietary Fiber |
9 g |
| Sugar |
3 g |
| Protein |
15 g |
| Cholesterol |
21 mg |
| Sodium |
346 mg |
