Spicy Beans Tex-Mex (Crock Pot) Recipe #371155
Posting for ZWT. From my crock pot recipe book. This would make a great recipe for pot lucks or camping trips. Enjoy
by daisygrl64
6¾ hours | 35 min prep
SERVES 8 -10
- 1/3 cup lentils
- 1 1/3 cups water
- 5 slices bacon
- 1 onion, chopped
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can red kidney beans, rinsed and drained
- 1 (15 1/2 ounce) can diced tomatoes, undrained
- 3 tablespoons ketchup
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon red pepper flakes
- 1 bay leaf
- combine lentils and water in large saucepan, boil 20 to 30 minutes, drain.
- cook bacon in med skittle until crispy, transfer to paper towels to drain, cool then crumble bacon. in same skittle cook onion in bacon drippings until tender.
- combine lentils, bacon, onion, beans, tomatoes with juice, ketchup, garlic, chili powder, cumin, pepper flakes and bay leaf in crock pot.
- cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours.
- before serving remove bay leaf.
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5 stars