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Western Beans

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
  • Total Time
    Prep: 5 min. Cook: 51 min.
  • Makes
    8-10 servings


  • 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


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

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Average Rating:
  • Lynda1111
    Jun 9, 2017

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

  • megan.reasoner
    Feb 4, 2015

    We absolutely loved this dish!

  • denisem1946
    Jul 20, 2012

    this a keeper, and definately will make again.

  • heathernb
    Aug 3, 2011

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