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mexican-beans recipe

Date:    Fri, 14 May 93 10:33:58 CDT
 From:    "Amy G. Katriel" (amygk@watson.ibm.com)
 I threw this together one night when my husband was out. After I gave
 him some leftovers a day later he said: "make sure you write this one
 down!" Here goes:
 Amy's Mexican Style Beans
 15 oz   cooked pinto beans (black beans would also work well)
 1       large onion
 2       or more cloves of garlic, peeled
 4       canned tomatoes (or equivalent fresh), chopped
 1/4 tsp chili powder
 1/4 tsp cumin
 Chop the onion and garlic. Lightly saute (I use mostly water). When
 the onion is translucent, add tomatoes. Cook for a minute or two. Add
 beans, chili and cumin. Mix well and simmer until the sauce thickens,
 about 10 minutes.
 This is wonderful over rice, wrapped in tortillas, or in a pita pocket
 (we've had it all three ways). Add a salad and this makes 4 servings.
 The bean part has about 0.5g fat per serving.
 kwvegan vegan