| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Dutch |
|
6 |
Servings |
INGREDIENTS
| 1 |
pk |
(16 oz) dried pinto beans |
| 2 |
qt |
Water |
| 1 |
cn |
(16 oz) whole tomatoes, undrained and chopped |
| 1 |
|
Jar (8 oz) taco sauce |
| 1 |
cn |
(4.5 oz) chopped green chilies |
| 1 |
lg |
Onion chopped |
| 2 |
|
Garlic cloves, minced |
| 1 |
ts |
Salt |
| 1 |
ts |
Cumin seeds |
| 1/2 |
ts |
Pepper |
INSTRUCTIONS
Recipe from: Janice France (Southern Living)
Bring beans and 2 quarts water to a boil in a Dutch oven. Cover, reduce
heat, and simmer 2 hours or until tender. Stir in tomatoes and remaining
ingredients; simmer, uncovered, stirring often, 1 1/2 hours or until
thickened. Serve over rice. (No soaking is necessary for these dried beans)
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
katiescarlett1@juno.com (L J G) on Jul 8, 1997
A Message from our Provider:
“Nothing ruins the truth like stretching it.”