1 pound dry, uncooked Pinto Beans
1 pound Bacon (any type - could be turkey bacon), diced
2 Onions, diced
1 Green Pepper,diced
Garlic Powder or Fresh Garlic, minced, to taste
Red Pepper Flakes, to taste (optional)
Olive Oil if needed
2 cans (15-16 ounce) Chicken Broth
2 small (6 ounce) cans Tomato Paste
Soak beans overnight in enough water to cover by two inches.
Drain beans in colander.
In a soup pan or dutch oven, cook bacon, onions, green pepper, garlic and red pepper flakes until bacon is cooked and vegetables are soft. If a very lean bacon is used, add a few teaspoons of olive oil to prevent sticking. Stir in the beans, chicken broth and tomato paste. Bring to boil, turn down heat and simmer, covered, for two hours or until beans are tender. Stir often during cooking process and add water if needed. Better than canned pork-n-beans and worth the effort.
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Pinto Beans With Bacon
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