Tex-mex beans
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Water |
| 1 | cup | Onion chopped |
| 1 | tablespoon | Garlic clove minced |
| 15 | ounces | Garbanzo canned |
| 15 | ounces | Kidney beans canned |
| 16 | ounces | Tomato Sauce, canned |
| 4 | ounces | Canned chilies |
| 2 | teaspoons | Chili powder |
| ¼ | teaspoon | Salt |
| 1½ | tablespoon | Cornstarch |
Directions
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.
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