Oklahoma Beans

Yield: 4-6 servings

Ingredients

2 cups dry pinto beans, soaked overnight

1/2 lb. thick bacon slices, cut into 1-inch pieces

1 large green chili pepper, seeded and sliced

2 cups tomatoes

1 teaspoon chili powder

1/2 teaspoon cumin seeds

1/2 cup cheddar cheese, grated

Add To

Directions:

Drain beans and cook in enough water to cover for 1 hour or until tender. In a saucepan, fry the bacon until crisp. Remove from saucepan and set aside. Add chili pepper to bacon fat in same skillet and cook until tender, about 6 minutes. Add tomatoes to pepper in skillet and simmer for 15 minutes. Add chili powder, cumin seeds and bacon. Heat through. Remove to serving bowl and sprinkle with cheese before serving.

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