Tex-mex Beans
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Tex-Mex | Beans, Veggie | 4 | Servings |
INGREDIENTS
| 3/4 | c | Water |
| 1 | c | Onion chopped |
| 1 | T | Garlic clove minced |
| 15 | oz | Garbanzo canned |
| 15 | oz | Kidney beans canned |
| 16 | oz | Tomato Sauce, canned |
| 4 | oz | Canned chilies |
| 2 | t | Chili powder |
| 1/4 | t | Salt |
| 1 1/2 | T | Cornstarch |
INSTRUCTIONS
In a 10 inch fry pan combine the water, onion and garlic. Bring to a boil; reduce heat to simmer cover and cook for 5 minutes until onions are tender. Stir in the beans, tomato sauce, green chili peppers, chili powder and salt. Cover and simmer for about 10 minutes to heat all ingredients. In a separate bowl combine cornstarch with 1 tbs of water to smooth paste. Stir into the fry pan while stirring to thicken sauce. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 246
Calories From Fat: 24
Total Fat: 2.9g
Cholesterol: 0mg
Sodium: 1446.7mg
Potassium: 931mg
Carbohydrates: 45.2g
Fiber: 13.2g
Sugar: 8.6g
Protein: 13.3g