PRODUCTS & SERVICES
WHAT CAN I EAT
Created with Sketch.
Find a Meeting
Community Posted Recipe
Posted on 2/22/2012 by
this can be a main dish with the addition of meat, or rice or cornbread to make complete protein.
Select "Post" to show off your original recipe and let others in the Community Recipe Swap try it for themselves. If you want to make this recipe available to only your Community friends, select "Save to my Profile."
Save to my Profile
IMPORTANT: You should only swap recipes that are your own and not someone else’s. For more information, please review our
Terms and Conditions
Community Recipe Swap Official Rules
This recipe cannot be posted due to an inappropriate word. Please
your recipe and post again.
Your recipe cannot be posted at this time. Please try again in a few minutes.
Oops! The Community is currently unavailable. Please check back later to post your recipe. We’re sorry for the inconvenience.
Read All Reviews
1 pound(s) dry pinto beans, soaked overnight in water to cover
2 tsp table salt, or to taste
4 cup(s) water, or enough to cover beans
2 tsp black pepper, or to taste
1 tsp chili powder
3 slice(s) uncooked bacon, optional
1 medium uncooked onion(s), chopped
Buy these ingredients
Add to cart
Delivery straight to your door
Powered by POPCART
If you forgot to pre-soak the beans, rinse and pick them over, and put them in a Dutch oven with water to cover by several inches. Bring them to a boil, turn off the heat & let them sit for a couple of hours. Start here, if you soaked the beans overnight. Add onions and the rest of the ingredients, bring the beans to a boil again, turn the heat down to a simmer and let them cook an hour or so, or until they're tender. It's not necessary to cover them, but you'll need to check them fairly often to add water as the beans soak it up & the heat cooks it off. Depending on altitude and how hot you keep your fire, and how the beans are feeling that day, it could take longer for the beans to become tender. We use these beans in chili--cook the meat and sauce in a separate pot, because we can't cook enough chili in any of the Dutch ovens we have (and yes, they're standard size). Serving is about 1/2 cup for a side dish.
Rate and review this recipe
You can access thousands of recipes by subscribing to WeightWatchers.com.
SORT REVIEWS BY:
This recipe has not yet been reviewed.
READ MORE COMMENTS
BACK TO TOP
READ MORE COMMENTS
Terms & Conditions
Notice of Privacy Practices
| For subscribers only:
WEIGHT WATCHERS and
are the registered trademarks of Weight Watchers International, Inc. Trademarks used under license by WeightWatchers.com, Inc.
© 2015 Weight Watchers International, Inc. © 2015 WeightWatchers.com, Inc. All rights reserved.