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mexican-beans-rice recipe

Date:    Wed, 04 Aug 93 10:24:13 EDT
 From:    Lucinda Rasmussen (lrasmuss@PICA.ARMY.MIL)
 Mexican Spicy Beans over Baked Potatoes
 2 cups cooked pinto beans
 1 medium onion, chopped
 1 medium green pepper, chopped
 2 - 3 ripe tomatoes, chopped
 ground cumin and chili powder to taste (I use about 1 tsp each)
 Salt/pepper/hot sauce to taste
 Hot baked potatoes
 Drain and rinse pinto beans.  Saute onions and peppers in some water
 until onions are transparent.  Add beans and the rest of the ingredients
 and cook for about 30 min.  Adjust seasonings.  Serve over hot baked
 potatoes.  Also good in tortillas or over pierogis (so says hubby).
 kwvegan vegan