Ingredients:
1 pound dry pinto beans
2 ounces of canned green chilies
8 ounces mild taco sauce
16 ounce can of tomatoes
1 teaspoon salt
1 large onion, chopped
2 large garlic cloves, minced
1 teaspoon cumin
1/2 teaspoon pepper
Soak the beans overnight and drain. In large pot, place the beans
and cover with 2 inches of water. add the salt. Bring to a boil,
then cover and simmer the beans
for 1 hour. Add more water if necessary. Add pepper, cumin,
onion, taco sauce, tomatoes, garlic and the
chilies. Cook on low heat for 1-1/2 hours, or until beans
are tender and the
sauce has reduced. Serve with a tossed
green salad and cornbread for a meal full of protein and fiber.
Makes 8-10 servings. Recipe by Erla
Schwarm
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