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Spanish Beans

2 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
32 oz pinto beans, cleaned & soaked overnight
4-5 cloves of garlic, crushed
1 medium onion, diced
Enough water to cover beans
2 whole medium jalapeno peppers
3 slices bacon, cooked to just before crisp - reserve bacon and grease
Salt & pepper to taste
4 medium tomatoes, diced chunky
1/4 bunch cilantro
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Let's Make It
1
Put beans, garlic, onions and water in large stock pot on medium high heat. As the beans cook, add water to keep covered.
2
When pot comes to boil add the jalapeno peppers and more water to cover and reduce heat to simmer. When comes to boil again, add the bacon along with the grease. Add more water if reduced. Let cook for a few minute.
3
Then add the salt, pepper, tomatoes and cilantro. Cook for another 15-20 minutes, the broth should appear like a thin gravy. Taste and add more salt and pepper if needed.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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