| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Beans, And, Legumes |
1 |
Servings |
INGREDIENTS
| 3 |
ts |
Canola Oil |
| 2 |
cn |
Pinto Beans; Rinsed And Drained |
| 2 |
md |
Onions; Chopped |
| 1 |
md |
Onion; Sliced |
| 2 |
lg |
Green Peppers; Diced |
| 4 |
|
Cloves Garlic; Minced |
| 3 |
tb |
Prepared Mustard |
| 2 |
tb |
Chili Powder |
| 1 1/2 |
ts |
Salt; Or To Taste |
| 8 |
oz |
Tomato Sauce |
| 1/4 |
c |
Chili Sauce |
| 1/2 |
c |
Cider Vinegar |
| 1/4 |
c |
Brown Sugar |
| 1/2 |
ts |
Hot Sauce; Or To Taste |
| 2 |
c |
Vegetable Broth |
INSTRUCTIONS
Preheat oven to 350F. Heat 2 teaspoons of oil in a skillet. Saute chopped
onion, garlic and green pappers until onions are lightlybrowned, about 10
minutes. Add all the other ingredients. Lightly oil roasting pan using
remaining teaspoon of oil. Add mixture. Top with sliced onions. Bake one
hour uncovered. The beans should look nice and brown.
Recipe by: Susan Powter "Low-fat high-energy Living" Posted to MC-Recipe
Digest V1 #768 by Peg Baldassari <Baldassari@compuserve.com> on Aug 31,
1997
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