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Nutrition Facts
Serving Size 1 (243g) Recipe makes 8 servings
Calories 265
Calories from Fat 65		(24%)
Amount Per Serving		%DV
	Total Fat 7.3g	11%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 9mg		3%
Sodium 307mg		12%
Potassium 746mg		21%
Total Carbohydrate 37.8g		12%
	Dietary Fiber 12.3g	49%
	Sugars 4.5g
Protein 13.9g		27%
detailed view... how is this calculated?

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Spicy Beans Tex-Mex (Crock Pot)

Recipe #371155 | 6¾ hours | 35 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: daisygrl64
May 9, 2009

Posting for ZWT. From my crock pot recipe book. This would make a great recipe for pot lucks or camping trips. Enjoy

SERVES 8 -10 (change servings and units)

Ingredients

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

Directions

1
combine lentils and water in large saucepan, boil 20 to 30 minutes, drain.
2
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.
3
combine lentils, bacon, onion, beans, tomatoes with juice, ketchup, garlic, chili powder, cumin, pepper flakes and bay leaf in crock pot.
4
cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours.
5
before serving remove bay leaf.

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Featured Reviews for This Recipe

From: NELady

On Jun 10, 2009

These really are spicy beans - my mouth was on FIRE after eating these (wimp). I followed the recipe as directed except I subbed BBQ sauce for the ketchup, omitted the cumin, and doubled the chili powder (I used ancho chili powder). Served alongside beef enchiladas I made using The World's Easiest Basic Enchilada Sauce. I chopped up some green onions and threw them on top of the beans for a little crunchy zing. Good flavor, but I would cut down the heat next time. Made for the Groovy GastroGnomes, Zingo, ZWT5.

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From: Charlotte J

On Jun 9, 2009

I cut the bacon into 1/8 inch stripes before I fried it. Then drained the onions after cooking them in the bacon grease. I think the cumin is what I did not care for in this recipe, I think I'll try a little less next time. Made during Zaar World Tour 5 2009 game for team Genies of Gourmet

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From: Boo Chef in West Texas

On Jun 8, 2009

Made for lunch. Everyone really liked this. I did throw in some sausage because I had it and DH doesn't think it is a meal without meat. Made for Zino ZWT 5 for RRR

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From: Sydney Mike

On Jun 11, 2009

Taking other reviewers tips to heart (as well as my own reluctance to make things TOO HOT), I cut back in half the amounts of cumin, chili powder & red pepper flakes, & we thought it was "Spicy-Enough Beans Tex-Mex!" Very nice dish, though, & a recipe I'd like to make again! [Tagged, made & reviewed in the ZINGO portion of ZWT5]

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