| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Tex-Mex |
Veggie, Beans |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Water |
| 1 |
c |
Onion chopped |
| 1 |
tb |
Garlic clove minced |
| 15 |
oz |
Garbanzo canned |
| 15 |
oz |
Kidney beans canned |
| 16 |
oz |
Tomato Sauce, canned |
| 4 |
oz |
Canned chilies |
| 2 |
ts |
Chili powder |
| 1/4 |
ts |
Salt |
| 1 1/2 |
tb |
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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