Pantry Friendly Western Beans<\/p>\n
<\/p>\n
1 tsp. Oil<\/p>\n
\u00bd C. Shelf Stable Chopped Bacon<\/p>\n
\u00bd C. dried chopped Onion<\/p>\n
1\/3 C. Lentils<\/p>\n
1 1\/3 C. Water<\/p>\n
1 can Whole Tomatoes with liquid, chopped<\/p>\n
1 can Pinto Beans, drained<\/p>\n
1 can Kidney Beans, drained<\/p>\n
2 tsp. Ketchup<\/p>\n
\u00be tsp. Chile Powder<\/p>\n
\u00bc tsp. Crushed Red Pepper Flakes<\/p>\n
1 tsp. Garlic Powder<\/p>\n
\u00bd tsp. Cumin<\/p>\n
1 Bay Leaf<\/p>\n
<\/p>\n
Heat oil in heavy 3 quart saucepan. Add bacon and onion. Cook and stir 1-2 minutes. Stir in remaining ingredients. Cook over medium heat for 45 minutes or until lentils are tender, stirring once or twice. Remove bay leaf before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pantry Friendly Western Beans 1 tsp. Oil \u00bd C. Shelf Stable Chopped Bacon \u00bd C. dried chopped Onion 1\/3 C. Lentils 1 1\/3 C. Water 1 can Whole Tomatoes with liquid, chopped 1 can Pinto Beans, drained 1 can Kidney Beans, drained 2 tsp. Ketchup \u00be tsp. Chile Powder \u00bc tsp. Crushed Red Pepper Flakes 1 tsp. Garlic Powder \u00bd tsp. Cumin 1 Bay Leaf Heat oil in heavy 3 quart saucepan. Add bacon and onion. Cook and…<\/p>\n