Texas beans
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (16 oz) dried pinto beans |
| 2 | quarts | Water |
| 1 | can | (16 oz) whole tomatoes, undrained and chopped |
| 1 | Jar (8 oz) taco sauce | |
| 1 | can | (4.5 oz) chopped green chilies |
| 1 | large | Onion chopped |
| 2 | Garlic cloves, minced | |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Cumin seeds |
| ½ | teaspoon | Pepper |
Directions
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