Welcome Guest [Log In] [Register]
editor
TOO BLESSED TO BE STRESSED CHALLENGE 7/1 THRU 12/30, 2013
WELCOME TO GRACE TODAY DIETERS!

You are currently viewing our forum as a guest. This means you can only view a few of our forums. If you join our community, you'll be able to access member-only sections, and use the many member-only features such as post, reply, upload, view, customizing your profile, sending personal messages, and voting in polls.

Registration is simple, fast and completely free. Simply click on the 'Register' option in the upper left-hand corner of your screen and input your information as prompted. You must use a valid, traceable e-mail account. Your registration will be validated by the board Administrator, editor and you will receive a welcome e-mail message. You will then be free to login and enjoy the blessings of our Grace Today Dieters family.

NOTE: If you have an e-mail service that blocks spam, our welcome e-mail may be automatically sent to your "spam" folder or immediately deleted. Please check the settings on your spam blocker in your e-mail system. If you do not receive a welcome e-mail from Grace Today Dieters within a few days, please come back and try logging in with the user name and password selected. Thank you.

Please, no spammers or those joining to promote their own web sites, ministries or other charitable endeavors. Thank you.




Username:   Password:
Add Reply
Pinto Beans With Bacon; Better Than Canned Pork-N-Beans
Topic Started: Jul 22 2009, 12:53 PM (433 Views)
Deleted User
Deleted User

Ingredients
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

Preparation
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.

Enjoy! :eat:
Quote Post Goto Top
 
1 user reading this topic (1 Guest and 0 Anonymous)
« Previous Topic · Soup's On · Next Topic »
Add Reply