| 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 |