| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Texas cooki, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | lb | Pinto beans |
| 3 | qt | Cold water |
| 1 | c | Yellow onion; diced |
| 1 | Clove garlic; minced | |
| 1/4 | c | Chili sauce |
| 1 | ts | Chili powder |
| 1 | ts | Black pepper |
| 1 | ts | Cumin |
| 1 | ts | Cayenne pepper |
| 1 | ts | Tabasco sauce |
| 1/2 | ts | Salt |
| Sliced onions; for gar |
INSTRUCTIONS
Clean and rinse pinto beans. Soak overnight in cold water to cover well. Drain beans and place all ingredients except salt into 4-quart pot and bring to a boil. Reduce heat to simmer. Cover and cook about 90 minutes or until beans are tender. Add salt to taste and garnish with sliced onion. Makes 2 quarts These are the beans that should never be cooked in the chili. These are the beans that should be added to the chili when ther is chili and eaten without the chili on many occasions when there is no chili. Like our black-eyed pea recipe, this is a vegetarian recipe simply because so many vegetarians frequent the restaurant. And after all, our chili recipe is not even slightly vegetarian. Per serving: 272 Calories; 1g Fat (4% calories from fat); 16g Protein; 51g Carbohydrate; 0mg Cholesterol; 206mg Sodium NOTES : Entered into MasterCook by: Garry Howard, Cambridge, MA g.howard@ix.netcom.com Garry's Home Cooking Website http://members.aol.home/garhow/cooking.htm Recipe by: Threadgill's - The Cookbook ISBN 1-56352-277-2 Posted to TNT Recipes Digest by BGL <cyberfun@earthlink.net> on May 16, 1998
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