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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Saucy pinto beans served over cooked rice. Ingredients:
4 slices bacon, cooked and crumbled |
1/2 cup onion, chopped |
1 tablespoon cilantro or 1 tablespoon italian parsley, chopped |
2 (15 ounce) cans pinto beans, drained |
1 (15 ounce) can stewed tomatoes, chopped |
1 (6 ounce) can tomato paste |
1 teaspoon tabasco sauce (or to taste) |
1/2 teaspoon salt |
1/2 teaspoon garlic powder (can use 1 clove garlic, crushed) |
1 cup monterey jack cheese or 1 cup cheddar cheese |
4 cups hot cooked rice |
Directions:
1. In a medium skillet cook bacon over medium heat until crisp. Remove and drain on paper towels. Remove all but 2 Tblsps. bacon drippings.
2. Add onion and cilantro to remaining drippings in skillet, cook until onion is tender.
3. Transfer onion and cilantro to 3 quart casserole, add crumbled bacon and remaining ingredients, except cheese. Mix well.
4. Sprinkle shredded cheese on top and bake in 375* oven for 30-35 minutes or until hot.
5. Serve over hot cooked rice.
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