| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetable |
8 |
Servings |
INGREDIENTS
| 4 |
md |
Onions; chopped (or to taste) |
| 2 |
|
Green peppers; chopped |
| 4 |
|
Cloves garlic; crushed |
| 2 |
tb |
Olive oil |
| 3 |
cn |
(16-oz) pinto beans; drained and rinsed |
| 1 |
cn |
(16-oz) chopped tomatoes |
| 1 |
cn |
(16-oz) tomato sauce (low-salt is recommended) |
| 1/2 |
ts |
Cayenne |
| 1 |
tb |
Oregano |
| 1 |
tb |
Basil |
| 1 |
ts |
Cumin |
| 1/2 |
|
Lemon; juice of |
INSTRUCTIONS
From: Julie Sterchi <sterchi@WABASH.NET>
Date: Sun, 11 Aug 1996 15:25:15 -0700
(from Nutrition Action Newsletter)
Saute onions, green peppers, and garlic in the oil in a large skillet. Mash
about half of the beans in a bowl. Add the mashed beans plus the whole
beans, tomatoes, tomato sauce, spices, and lemon juice to the skillet. Cook
about 20 minutes uncovered, until the excess liquid cooks out. Serves 8.
Spoon over toasted tortillas for a main dish. Scoop it up with baked
torilla chips or green pepper slabs for a dip.
EAT-L Digest 10 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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