In a skillet, over medium-low heat, cook bacon until browned, but still moist. Add onion, garlic, jalapeño. Cook 5 minutes or until vegetables are tender, stirring occasionally. Add beans and broth and bring to a boil Reduce heat and simmer, partially covered, over very low heat 1 to 2 hours, or until beans are tender stirring occasionally. When beans are tender and creamy, season with salt, pepper, red pepper flakes and hot sauce. Calories Per Serving: 159 Fat: 6g (2g saturated fat), Cholesterol: 12 mg, Sodium: 1703 mg, Carbohydrates: 14g, Fiber: 3g, Protein: 12g.
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