Western Beans Recipe
Western Beans Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 5 min. Cook: 50 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 5 min. Cook: 50 min.

Ingredients

  • 4 bacon strips, diced
  • 1 large onion, chopped
  • 1-1/3 cups water
  • 1/3 cup dry lentils
  • 2 tablespoons ketchup
  • 1 teaspoon garlic powder
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried red pepper flakes
  • 1 bay leaf
  • 1 can (16 ounces) whole tomatoes with liquid, chopped
  • 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.
Originally published as Western Beans in Taste of Home February/March 1993, p57

Nutritional Facts

1 cup: 169 calories, 6g fat (2g saturated fat), 6mg cholesterol, 317mg sodium, 22g carbohydrate (4g sugars, 7g fiber), 8g protein.

  • 4 bacon strips, diced
  • 1 large onion, chopped
  • 1-1/3 cups water
  • 1/3 cup dry lentils
  • 2 tablespoons ketchup
  • 1 teaspoon garlic powder
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried red pepper flakes
  • 1 bay leaf
  • 1 can (16 ounces) whole tomatoes with liquid, chopped
  • 1 can (15 ounces) pinto beans, drained
  • 1 can (16 ounces) kidney beans, drained
  1. 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.
Originally published as Western Beans in Taste of Home February/March 1993, p57

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Lynda1111 User ID: 6101406 267816
Reviewed Jun. 9, 2017

"Family loved this. easy & a great side dish. Even better on 2nd day. Will make again."

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megan.reasoner User ID: 7434201 219719
Reviewed Feb. 4, 2015

"We absolutely loved this dish!"

MY REVIEW
denisem1946 User ID: 5918109 5447
Reviewed Jul. 20, 2012

"this a keeper, and definately will make again."

MY REVIEW
heathernb User ID: 3490715 2178
Reviewed Aug. 3, 2011

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

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