Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/5499/Oklahoma_Beans
Oklahoma Beans
Yield: 4-6 servings
Ingredients
| 2 |
cups |
dry pinto beans, soaked overnight
|
|
|
| 1/2 |
lb. |
thick bacon slices, cut into 1-inch pieces
|
|
|
| 1 |
|
large green chili pepper, seeded and sliced
|
|
|
| 2 |
cups |
tomatoes
|
|
|
| 1 |
teaspoon |
chili powder
|
|
|
| 1/2 |
teaspoon |
cumin seeds
|
|
|
| 1/2 |
cup |
cheddar cheese, grated
|
|
|
Directions:
Drain beans and cook in enough water to cover for 1 hour or until tender. In a saucepan, fry the bacon until crisp. Remove from saucepan and set aside. Add chili pepper to bacon fat in same skillet and cook until tender, about 6 minutes. Add tomatoes to pepper in skillet and simmer for 15 minutes. Add chili powder, cumin seeds and bacon. Heat through. Remove to serving bowl and sprinkle with cheese before serving.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/5499/Oklahoma_Beans