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Western Bean Stew Recipe
|Dried pinto beans||1 Pound (2 Cups)|
|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)|
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 mg
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
The next day, add ham bone, salt, and hot pepper sauce.
Bring to a boil.
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.