Texas beans

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 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

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

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