| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Mexican, Beans | 6 | Servings |
INGREDIENTS
| 4 | sl | Bacon |
| 3 | Jalapeno chiles, stems and seeds removed, diced | |
| 1 | sm | Onion, diced |
| 1 | qt | Cooked pinto beans along with juice |
| 1 | lg | Tomato, chopped |
| 1/4 | ts | Garlic powder |
| Freshly ground black pepper | ||
| 2 | tb | 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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