Western Beans Recipe

Western Beans Recipe Western Beans Recipe photo by Taste of Home Rating 5

I've made these zesty beans many times for picnics and potlucks—they're hearty and zippy with chili pepper and the extra flavor of lentils in the ban mix. The recipe can be made ahead and heated before serving. —Arthur Morris, Washington, Pennsylvania

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Western Beans Recipe
  • Prep: 5 min. Cook: 50 min.
  • Yield: 8-10 Servings
5 50 55

Ingredients

  • 4 bacon strips, diced
  • 1 large onion, chopped
  • 1-1/3 cups water
  • 1/3 cup dried lentils, rinsed
  • 2 tablespoons ketchup
  • 1 teaspoon garlic powder
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 1 bay leaf
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) pinto beans, drained
  • 1 can (16 ounces) kidney beans, drained

Directions

  • Lightly fry bacon in a heavy 3-qt. saucepan. Add onion; cook until transparent. Stir in remaining ingredients. Cook over medium heat for 45 minutes or until lentils are tender, stirring once or twice. Remove bay leaf before serving. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 cup) equals 169 calories, 6 g fat (2 g saturated fat), 6 mg cholesterol, 317 mg sodium, 22 g carbohydrate, 7 g fiber, 8 g protein.

Originally published as Western Beans in Taste of Home February/March 1993, p57

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Reviews for Western Beans

Western Beans Recipe

Western Beans

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(1-2) of 2 reviews

Reviewed on Jul. 20, 2012 by denisem1946

this a keeper, and definately will make again.

Reviewed on Aug. 03, 2011 by heathernb

Great for potlucks, these beans keep well in a crockpot and are even better the next day.

 
 

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