Rating: 5 stars
1 Ratings
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  • 5 star values: 1

Bacon and chipotle chiles permeate the beans with smoky flavor. Reserve some of the water the beans cook in for this dish; if you've discarded that liquid, use water or chicken broth instead. Start with one-half cup of the cooking liquid--if the beans are too thick, add additional liquid one-fourth cup at a time.

Jeanne Kelley
Recipe by Cooking Light December 2007

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Recipe Summary

Yield:
6 servings (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a large nonstick skillet over medium heat until crisp. Add onion to pan; cook 7 minutes or until golden, stirring occasionally. Add pinto beans and remaining ingredients; mash with a potato masher to desired consistency. Cook 5 minutes or until thoroughly heated.

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Nutrition Facts

181 calories; calories from fat 28%; fat 5.7g; saturated fat 1.8g; mono fat 2.4g; poly fat 0.7g; protein 9.1g; carbohydrates 24g; fiber 8g; cholesterol 8mg; iron 1.9mg; sodium 310mg; calcium 43mg.
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