| 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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