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
Method:
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