Recipe: Spicy Western Beans (using lentils and canned beans) (crock pot)

SPICY WESTERN BEANS

1/3 cup lentils
1 1/3 cups water
4 slices bacon, fried and diced
1 onion, chopped
1 (16 oz) can pinto beans, undrained
1 (16 oz) can red kidney beans, undrained
1 (14 oz) can whole tomatoes with liquid, chopped
2 tablespoons ketchup
1 teaspoon garlic powder
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes
1 bay leaf

Boil 1/3 cup lentils in 1 1/3 cup water for 20 to 30 minutes. Drain and set aside.

Fry bacon strips; remove bacon from pan and set aside.

In bacon grease, cook onions until transparent.

Combine lentils, bacon, onion, and remaining ingredients in Crock-Pot.

Cover and cook on High 3 to 4 hours. Remove bay leaf before serving.

Servings: 8-10
Adapted from source: Rival Crock-Pot Slow Cooker Cuisine