“This recipe was used by a chef I worked for and still enjoy feeding to my crew at home. This was served as a side dish for a Mardi Gras feast. You can also make this for vegetarian by omitting the bacon. A little of the favor is missing, but it still has a kick.” - by T. Pringle
Ingredients
Adjust Servings
Original recipe yields 7 servings
Directions
- Soak pinto beans overnight with plenty of water to cover. Drain, remove to a large cooking pot, and cover with fresh water. Add the bacon, red chile flakes, and garlic. Bring to a boil, then reduce heat and simmer, covered, for about 3 hours.
- Melt butter in a large skillet over medium-high heat. Saute onion in butter until tender. Add the tomatoes, parsley, cumin, marjoram, and salt. Simmer over low heat for about 45 minutes to blend the flavors.
- When beans are tender, drain off any remaining water. Pour in the tomato mixture, and simmer for an additional 20 minutes, stirring occasionally. Serve hot.
Nutrition
Amount Per Serving (7 total)
- Calories
- 127 cal
- 6%
- Fat
- 6.5 g
- 10%
- Carbs
- 14.3 g
- 5%
Based on a 2,000 calorie diet
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Reviews (19)
Rate This Recipe
"My husband & I LOVE this recipe. It's thick & pasty & hearty ~ perfect comfort food. I use a lot more bacon & a lot more garlic. Everything else I do exactly as she says, & we honestly hold this re..." See morecipe as one of our very favorites. I even chose it as the one to give out in a recipe tree I was involved in!"
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