Tex-mex beans

Yield: 4 Servings

Measure Ingredient
¾ cup Water
1 cup Onion chopped
1 tablespoon Garlic clove minced
15 ounces Garbanzo canned
15 ounces Kidney beans canned
16 ounces Tomato Sauce, canned
4 ounces Canned chilies
2 teaspoons Chili powder
¼ teaspoon Salt
1½ tablespoon Cornstarch

In a 10 inch fry pan combine the water, onion and garlic. Bring to a boil; reduce heat to simmer cover and cook for 5 minutes until onions are tender. Stir in the beans, tomato sauce, green chili peppers, chili powder and salt. Cover and simmer for about 10 minutes to heat all ingredients. In a separate bowl combine cornstarch with 1 tbs of water to smooth paste. Stir into the fry pan while stirring to thicken sauce.

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