| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats, Dairy | Dutch | June 1995 | 1 | servings |
INGREDIENTS
| 4 | cn | Pinto beans; rinsed, drained |
| ; (15-ounce) | ||
| 2 | tb | Vegetable oil |
| 2 | c | Chopped onions |
| 1 | c | Chopped red bell pepper |
| 1 | c | Chopped yellow bell pepper |
| 2 | tb | Chopped garlic |
| 2 | tb | Chili powder |
| 2 | ts | Ground cumin |
| 1 | cn | Italian-style tomatoes; drained, chopped, |
| ; juices reserved | ||
| ; (28-ounce) | ||
| 1 | c | Canned chicken broth |
| 1 | ts | Hot pepper sauce; (such as Tabasco) |
| 8 | tb | Chopped fresh cilantro |
| 3/4 | c | Finely crushed tortilla chips |
| 1 | c | Packed grated Monterey Jack cheese with |
| ; jalapenos |
INSTRUCTIONS
Puree 1 can beans in processor. Heat oil in Dutch oven over medium heat. Add onions and bell peppers; saute until soft, about 10 minutes. Add garlic; saute 2 minutes. Add chili powder and cumin; stir 1 minute. Mix in tomatoes, 1/2 cup juices, broth, pepper sauce, whole beans and pureed beans. Simmer mixture 5 minutes, stirring often. Add 6 tablespoons cilantro. Season with salt and pepper. Pour into 13x9x2-inch glass baking dish. (Can be made 1 day ahead. Chill. Preheat oven to 400F. Sprinkle crushed chips over beans. Bake until heated through, about 30 minutes. Top with cheese; bake until melted, about 5 minutes. Top with 2 tablespoons cilantro. Serves 8. Bon Appetit June 1995 Converted by MC_Buster. Per serving: 3192 Calories (kcal); 41g Total Fat; (11% calories from fat); 172g Protein; 559g Carbohydrate; 0mg Cholesterol; 652mg Sodium Food Exchanges: 33 Grain(Starch); 8 1/2 Lean Meat; 10 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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