Raul's Beans for a Crowd

By mrboyton

Ingredients

• 2 lb. dry beans (red kidney, pinto or navy)
• 1 lb. bacon
• 1 lb. hot dogs/wienies
• 2 large onions
• 3-4 cups tomato sauce or half tomato sauce and half Raul's Enchilada Sauce
• 2 tsp. MINCED GARLIC
• 1-2 TB. salt
• 2-3 tsp. PENZEYS PEPPER

Details

Servings 16

Preparation

Step 1

Soak the beans in water overnight. Before cooking discard the bean and skin pieces that have floated to the top, rinse and place in a pot of fresh water. Cook
over medium heat for 2-3 hours until tender. While the beans are cooking, chop the bacon into 1-inch pieces and fry over medium heat with the chopped onion until mostly brown (not too crispy). Drain and place on paper toweling. When the beans are tender, but not mushy, drain and return to a clean pot with the bacon/onion mix, cut up hot dogs/wienies, tomato sauce/enchilada sauce, GARLIC, salt and PEPPER. From this point, on low they can cook all day. Raul says, "Sometimes I smash them in a paste for the morning to serve with Enchiladas Montadas."

Prep. time: 8 hours soaking
Cooking time: 3 hours
Serves: 16


Nutritional Information: Servings 16;
Serving Size 3/4 cup (180g); Calories 440; Calories from fat 190; Total fat 21g; Cholesterol 35mg; Sodium 1220mg; Carbohydrate 39g; Dietary Fiber 15g.