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Charro-Style Beans
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Charro-Style Beans

35 Min(s)
10 Min(s) Prep
25 Min(s) Cook
Healthy Living
You've heard of Cowboy Beans; now try its south-of-the-border cousin, made with pintos, ham, bacon and spicy jalapeño.
What You Need
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14 servings
Original recipe yields 14 servings
3 slices OSCAR MAYER Bacon, chopped
1/3 cup chopped red onion s, divided
1 clove garlic, minced
3 cans (15 oz. each) pinto beans, undrained
3 plum tomatoes, seeded, finely chopped
1 jalapeño pepper, sliced
1/3 cup fresh cilantro, chopped, divided
1 tsp. dried oregano leaves
4-1/2 oz. (1/2 of 9-oz. pkg.) OSCAR MAYER Deli Fresh Smoked Ham, chopped
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Let's Make It
1
Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard dripping from skillet. Add half the onions and garlic to skillet; cook and stir 2 min. or until crisp-tender.
2
Add beans, tomatoes, peppers, half the cilantro and oregano; cook on medium heat 10 min., stirring occasionally. Add ham and bacon; cook and stir 2 min. or until heated through.
3
Top with remaining onions and cilantro.
Kitchen Tips
Tip 1
Great Entertaining
This side dish is great for entertaining or bringing to potlucks since it can be made ahead of time.
Tip 2
Increasing Fiber in Your Diet
Want to get more fiber in your diet? Eat beans as a tasty side dish. Serve them with brown rice for an extra fiber boost.
Nutrition
Calories
120
Calories From Fat
0
% Daily Value*
Total Fat 3g
4%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 430mg
19%
Total Carbohydrates 15g
5%
Dietary Fibers 5g
18%
Sugars 1g
2%
Protein 7g
14%
Vitamin A
6%
Vitamin C
6%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
14 servings
* 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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