Rating: 4.5 stars 4.5
38 Ratings
  • 5 star values: 24
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0

This recipe was used by a chef I worked for and still enjoy feeding to my crew at home. This was served as a side dish for a Mardi Gras feast. You can also make this for vegetarian by omitting the bacon. A little of the favor is missing, but it still has a kick.

Recipe Summary

prep:
12 hrs
total:
12 hrs
Servings:
7
Yield:
7 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak pinto beans overnight with plenty of water to cover. Drain, remove to a large cooking pot, and cover with fresh water. Add the bacon, red chile flakes, and garlic. Bring to a boil, then reduce heat and simmer, covered, for about 3 hours.

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  • Melt butter in a large skillet over medium-high heat. Saute onion in butter until tender. Add the tomatoes, parsley, cumin, marjoram, and salt. Simmer over low heat for about 45 minutes to blend the flavors.

  • When beans are tender, drain off any remaining water. Pour in the tomato mixture, and simmer for an additional 20 minutes, stirring occasionally. Serve hot.

Nutrition Facts

127 calories; protein 6g; carbohydrates 14.3g; fat 6.5g; cholesterol 14.5mg; sodium 705.1mg. Full Nutrition
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