Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (16 oz) dried pinto beans |
| 2 quarts | Water |
| 1 can | (16 oz) whole tomatoes, undrained and chopped |
| 1 \N | Jar (8 oz) taco sauce |
| 1 can | (4.5 oz) chopped green chilies |
| 1 large | Onion chopped |
| 2 \N | Garlic cloves, minced |
| 1 teaspoon | Salt |
| 1 teaspoon | Cumin seeds |
| ½ teaspoon | Pepper |
Recipe from: Janice France (Southern Living) Bring beans and 2 quarts water to a boil in a Dutch oven. Cover, reduce heat, and simmer 2 hours or until tender. Stir in tomatoes and remaining ingredients; simmer, uncovered, stirring often, 1½ hours or until thickened. Serve over rice. (No soaking is necessary for these dried beans) Posted to TNT - Prodigy's Recipe Exchange Newsletter by katiescarlett1@... (L J G) on Jul 8, 1997