CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
Mexican |
Beans, Mexican |
6 |
Servings |
INGREDIENTS
4 |
|
Bacon |
3 |
|
Jalapeno chiles, stems and |
|
|
seeds removed diced |
1 |
|
Onion, diced |
1 |
qt |
Cooked pinto beans along |
|
|
with juice |
1 |
|
Tomato, chopped |
1/4 |
t |
Garlic powder |
|
|
Freshly ground black pepper |
2 |
T |
Chopped cilantro |
INSTRUCTIONS
Saute the bacon, Jalapenos, and onion until well browned. Add the
beans, tomato, and spices. Bring to a boil, add the cilantro, reduce
the heat and simmer for 15 minutes. Chile Pepper Magazine June 1993
Serves: 6 Heat Scale: Mild From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
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