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Western Bean Stew

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  Dried pinto beans 1 Pound (2 Cups)
  Ham bone 1
  Salt 1 Teaspoon
  Hot pepper sauce 1⁄8 Teaspoon
  Bacon fat/Lard 1⁄2 Cup (8 tbs)
  Onion 1 Large, chopped
  Chopped garlic 1 Clove (5 gm)
  Tomatoes/1 1/4 cups canned whole tomatoes 4 Medium, chopped
  Minced parsley 1⁄4 Cup (4 tbs)
  Ground marjoram 1⁄2 Teaspoon
  Chili powder 1 Tablespoon (Adjust Quantity As Per Taste)

In deep kettle, soak beans overnight in cold water to cover.
The next day, add ham bone, salt, and hot pepper sauce.
Bring to a boil.
Reduce heat.
Simmer, covered, for about 1 hour or until beans are tender.
Drain beans and reserve liquid.
When beans are almost tender', heat bacon fat in large skillet.
Add onion and garlic and cook until golden.
Add tomatoes, parsley, 1 cup of the reserved bean liquid, marjoram, and chili powder.
Taste for seasoning; if necessary, add a little more salt.
Cook, covered, over low heat, stirring frequently, for about 45 minutes.
Combine skillet contents with beans.
Simmer, covered, over low heat for 15 more minutes.
Remove ham bone before serving.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2935 Calories from Fat 1088

% Daily Value*

Total Fat 121 g186.4%

Saturated Fat 44.9 g224.3%

Trans Fat 0.1 g

Cholesterol 150.1 mg50%

Sodium 3008.1 mg125.3%

Total Carbohydrates 345 g114.9%

Dietary Fiber 88.3 g353%

Sugars 37.4 g

Protein 127 g253.7%

Vitamin A 201% Vitamin C 244.6%

Calcium 76.1% Iron 172.7%

*Based on a 2000 Calorie diet


Western Bean Stew Recipe