| 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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