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Sides & Salads
Tex-Mex Beans
Slow cooker beans with serious flavor.
Lentils, kidney beans, pinto beans, and bacon — all slow-cooked with tomatoes, garlic, and cumin. This is the kind of side dish that disappears before the main course.
- Category
- Sides & Salads
- Servings
- 9
- Era
- 1980s
- Contributor
- Gerry D
Ingredients
- ½ cup dried lentils, rinsed and sorted
- 5 slices bacon
- 1 onion, chopped
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) pinto beans, rinsed and drained
- 1 can (14 oz) diced tomatoes
- 3 tablespoons ketchup
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ¼ teaspoon red pepper
- 1 bay leaf
Instructions
- 1
Bring a large saucepan of water to a boil. Add lentils; cook 20 minutes or until tender. Drain and place in slow cooker.
- 2
Cook bacon until crisp. Drain; crumble when cool. In the same skillet with bacon drippings, cook onion over medium heat 5 minutes or until softened. Add to slow cooker.
- 3
Add bacon, beans, tomatoes, ketchup, garlic, salt, cumin, red pepper and bay leaf to slow cooker; mix well.
- 4
Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours. Remove and discard bay leaf before serving.
Recipe shared by Gerry D