Ingredients:
4 Slices Bacon, Each Strip Cut Into Eighths
1 Large Onion, Chopped
3 Garlic Cloves, Minced
2 Cups Dry Pinto Beans, Washed
8 Cups Cold Water
3 Mild, Long Green Chile's, Roasted, Peeled, And Cut Into Chunks
3 Tomatoes, Peeled And Chopped
1 1/2 Teaspoon Salt
Information:
Serving Size 6
400 Calories Per Serving
16 Grams Of Fat
Cooking Directions:
In a large soup pot, cook bacon until crisp. Add onion and garlic and cook until onion is soft. Add uncooked beans as water. Bring to a boil, reduce heat, cover, and simmer just until the skin begins to split on the beans, about 2 1/4 hours. Add chile's, tomato, and salt. Continue cooking until the beans are very tender and fully cooked, about 30 minutes. Check the seasoning and serve hot.
