|Dried pinto beans||1 Pound|
|Onion||1⁄4 Cup (4 tbs), finley chopped|
|Green pepper||1⁄4 Cup (4 tbs), finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Chili powder||1 Teaspoon|
Turn into large bowl; cover with 6 cups cold water.
Refrigerate, covered, overnight.
Next day, turn beans and liquid into a large saucepan.
Bring to boiling; reduce heat, and simmer, covered, about 1-1/2 hours, or until tender.
Drain beans, reserving liquid.
Add water to liquid, if necessary, to make 1 cup.
In large skillet, saute bacon until crisp.
Drain on paper towels, and crumble.
In bacon drippings in skillet, saute onion, green pepper, and garlic until tender - about 5 minutes.
With wooden spoon, stir in beans, bacon, salt, and chili powder.
Cook over medium heat, stirring in reserved bean liquid a little at a time and mash- ing beans until all are mashed and mixture is creamy.
Turn into serving dish.
If desired, sprinkle with chopped green pepper, crisp bacon bits, or strips of cheese.
Makes 6 to 8 servings.
Calories 209 Calories from Fat 12
% Daily Value*
Total Fat 1 g2.2%
Saturated Fat 0.37 g1.9%
Trans Fat 0 g
Cholesterol 1.3 mg0.4%
Sodium 522.1 mg21.8%
Total Carbohydrates 37 g12.2%
Dietary Fiber 9.2 g36.7%
Sugars 1.6 g
Protein 13 g25.4%
Vitamin A 4% Vitamin C 13.3%
Calcium 6.9% Iron 16.7%
*Based on a 2000 Calorie diet