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Spanish Beans mexican, central american, mediterranean, side dish 1 pound pinto beans 1/4 pound bacon 1 pound ground beef 1/4 pound onions; chopped 1 ounce garlic; chopped 1 cup tomato sauce 3/4 cup tomato purée 4 tablespoons chili powder 1/8 teaspoon cayenne pepper powder 1/2 tablespoon cumin 1 teaspoon rosemary Salt; to taste Pepper; to taste Place beans in large kettle and cover generously with hot water. Set aside and soak overnight. Drain and add all remaining ingredients. Add enough water to cover. Cover and simmer gently for 24 hours. (May be put in a 275° oven overnight.) Stir frequently and add more water if necessary. NOTES : Pinto beans slow-cooked in ground beef, bacon, tomato, herb and spice. If you like Spanish Style beans these are the best! The long slow cooking is essential for the beans to absorb the fat. 0 0 0 0 0 0 1505 0 272 0 0 0 0 Contributor: Marybeth Bontadelli Yield: 12 servings Preparation Time: 24:00 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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