Ranchero Beans
Ranchero Beans
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 245
- Total Fat
- 16
- Saturated Fat
- 5
- Carbohydrates
- 17
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 10
- Cholesterol
- 25
- Sodium
- 464
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 245
- Total Fat
- 16
- Saturated Fat
- 5
- Carbohydrates
- 17
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 10
- Cholesterol
- 25
- Sodium
- 464
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
Ingredients
1/2 pound sliced bacon, cut crosswise in 1/2-inch pieces
2 bay leaves
1 teaspoon dried oregano
2 teaspoons ground cumin
1 medium yellow onion, finely chopped
1 jalapeno chile one seeded, ribbed and chopped
1 (14-ounce) can chopped tomatoes with liquid
1 (12-ounce) can pinto beans, washed and drained
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
Directions
- Heat a large skillet over high heat for 2 minutes. Add the bacon and fry until crispy, about 6 minutes, stirring frequently. Transfer the bacon to a paper towel-lined plate to drain, discard all but 1 tablespoon of bacon fat. Add the bay leaves, oregano, cumin, onions, chile, tomatoes and beans to the skillet. Cook the beans on a low flame for about 20 to 30 minutes, stirring occasionally.
- Serve hot in bowls.
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