Ingredients
1 lb. dried red beans
6 slices bacon, cut into 1/2" pieces
1 c. chopped onion
1/4 c copped fresh cilantro
1/4 c. butter or margarine
2 med. carrots, coarsely chopped
1 tbsp. chili powder
1 1/2 tsp. salt
1/2 tsp. cumin 1/2 tsp. thyme leaves
2 bay leaves
2 whole cloves
2 tsp. minced fresh garlic
4 c. water
Preparation
In large bowl place beans; cover with water. Soak for 1 hr. Meanwhile, in 3- qt saucepan cook bacon over med. high heat, stirring occasionally, until bacon is browned (6 to 8 min.). Reduce heat to med. Add remaining ingredients except 4 c. water and beans. Cook, stirring occasionally, until onions are crisply tender (2 to 3 min.) Drain beans; add to vegetable mixture. Add 4 c. water. Cook over high heat until mixture comes to a full boil. Reduce heat to med. Cover; cook, stirring occasionally until beans are fork tender (1 1/2. to 2 hr.). Remove bay leaves and cloves
*1 lb. dried kidney beans can be substitutted for 1 lb. dried red beans. Cook for 60 to 70 minutes.
