Cowboy pinto beans - country living

8 cups

Ingredients

Quantity Ingredient
1 1-lb package dried pinto beans, sorted and rinsed
6 Slices bacon
2 larges Onions, chopped
2 Cloves garlic, Finely chopped
1 tablespoon Dried oregano leaves
1 tablespoon Chil1 powder
1 teaspoon Salt
1 teaspoon Ground cumin
3 cups Water
1 can (15-oz) tomato sauce
⅓ cup Firmly packed light-brown sugar

Directions

1. In large bowl, place beans and add water to cover 2 inches above them; set aside to soak overnight. Or, to quick soak, place beans and water in 5-quart Dutch oven. Heat to boiling over high heat. Boil beans 2 minutes, Remove from heat. Cover and let beans stand 1 hour.

After beans have soaked, drain in colander and rise with cold water.

2. Cut bacon slices across into ½-inch lengths. In 5-quart Dutch oven or heavy kettle, cook bacon until crisp and browned. With slotted spoon, transfer bacon to paper towel to drain. Discard bacon fat, reserving 2 T.

3. Heat reserved bacon fat in same Dutch oven over medium heat. Add onions and saute until softened-about 5 minutes. Add garlic, oregano, chili, salt, and cumin; cook 1 minute. Add drained beans and water; cover and heat to boiling. Reduce heat to low; simmer beans until ten- der but still firm-about 45 minutes.

4. Add tomato sauce and sugar to beans; increase heat and heat to boiling. Reduce heat to low and continue to cook beans, partially covered, until sauce thickens-about 45 minutes, stirring occasionally. Transfer beans to serving bowl and sprinkle with bacon.

Nutrition information per ½ cup-protein: 7 grams; fat: 3 grams; carbohydrate: 24 grams; fiber: 8 grams; sodium: 353 milligrams; cholesterol: 13 milligrams; calories: 149.

Country Living/June/94 Scanned & fixed by DP & GG

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