| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried pinto beans |
| 3 |
|
Onions – 2 chopped, 1 thinly sliced |
| 2 |
lg |
Green peppers, coarsely chopped |
| 2 |
|
Cloves garlic, mashed |
| 2 |
tb |
Peanut oil |
| 3 |
tb |
Prepared mustard |
| 2 |
tb |
Chili powder |
|
|
Salt |
| 8 |
oz |
Can tomato sauce |
| 1/4 |
c |
Chili sauce |
| 1/2 |
c |
Cider vinegar |
| 1/4 |
c |
Raw vinegar |
| 1 |
ds |
Hot pepper sauce |
INSTRUCTIONS
1. Soak and cook beans. Drain, reserving 2 cups of the broth.
2. Cook chopped onions, green peppers, and garlic in peanut oil until
onions are lightly browned. Add remaining ingredients, except sliced onion,
and including beans and broth.
3. Pour into a large, oiled casserole. Place the slices of onion evenly
over the top and bake 45-60 minutes in 350 degree oven. Serves 6-8.
A good brown bread and cole slaw accompany this dish very well.
Source: Bean Banquets From Boston to Bombay
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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