Spicy Beans Tex-Mex (Crock Pot)

• 13 cup lentils
• 1 13 cups water
• 5 slices bacon
• 1 onion, chopped
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can red kidney beans, rinsed and drained
• 1 (15 1/2 ounce) can diced tomatoes, undrained
• 3 tablespoons ketchup
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 12 teaspoon red pepper flakes
• 1 bay leaf

1. combine lentils and water in large saucepan, boil 20 to 30 minutes, drain.
2. cook bacon in med skittle until crispy, transfer to paper towels to drain, cool then crumble bacon.
3. in same skittle cook onion in bacon drippings until tender.
4. combine lentils, bacon, onion, beans, tomatoes with juice, ketchup, garlic, chili powder, cumin, pepper flakes and bay leaf in crock pot.
5. cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours.
6. before serving remove bay leaf.

lentils, water, bacon, onion, pinto beans, red kidney beans, tomatoes, ketchup, garlic, ground cumin, chili powder, red pepper, bay leaf

Taken from www.food.com/recipe/spicy-beans-tex-mex-crock-pot-371155 (may not work)