Tex-Mex Beans

1/3 cup lentils
1 1/3 cups water
5 strips bacon
1 onion, chopped
1 can (15 ounces) pinto beans, undrained
1 can (15 ounces) red kidney beans, rinsed and drained
1 can (14 1/2 ounces) diced tomatoes, undrained
3 tablespoons ketchup
3 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1 bay leaf

Boil lentils in water for 20 to 30 minutes in large saucepan; drain. Cook bacon in medium skillet until crisp. Remove to paper towels; crumble bacon. Cook onion in same skillet in bacon drippings until soft.

Combine lentils, bacon, onions, beans, tomatoes with juice, ketchup, garlic, chili powder, cumin, pepper flakes and bay leaf in slow cooker.

Cover and cook on LOW 5 to 6 hours or on HIGH 3 to 4 hours. Remove and discard bay leaf before serving.

Makes 8 to 10 servings.

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