Pinto Bean Ragout

• 1 slice bacon
• 1/2 c. chopped onion
• 1 medium carrot, cut into 1/4-inch slices
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. thyme
• 1 Tbsp. tomato paste
• 1/2 tsp. minced garlic
• 1 (14 oz.) can stewed tomatoes
• 1 (16 oz.) can pinto beans, rinsed and drained
• 2 Tbsp. chopped fresh parsley
• 2 tsp. red wine vinegar

1. Cook bacon in large skillet until crisp.
2. Drain on paper towel.
3. Pour off all but 1 tablespoon drippings.
4. Add onion, carrot, salt, pepper and thyme.
5. Cook, stirring occasionally, over medium heat until onion is tender, 5 minutes.
6. Stir in tomato paste and garlic; cook 1 minute.
7. Add remaining ingredients. Crumble bacon and stir into pan; simmer 5 minutes.
8. Makes 2 1/2 cups.

bacon, onion, carrot, salt, pepper, thyme, tomato paste, garlic, tomatoes, pinto beans, parsley, red wine vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=231790 (may not work)