Project Description

Recipe Ingredients:

  • 2 Pounds Dry Red Kidney or Pink Beans

  • 3 medium onions, chopped

  • 1 clove garlic, minced

  • 1 tablespoon margarine or vegetable oil

  • 2 tablespoons chili powder

  • 1 tablespoon dry mustard

  • 1/2 teaspoon cumin

  • 2 1/3 cups tomato sauce

  • 1/4 cup vinegar

Instructions

Soak and cook beans by preferred method.  Sauté onions and garlic in margarine or oil until clear, not browned; stir in chili powder, mustard and cumin; add tomato sauce, sugar, vinegar and 1 tablespoon water; add slowly to cooked, drained beans. Cook slowly for 15 minutes, or until flavors are blended. Makes 12 servings.

Chef’s tip: For protein balance, add bits of meat to bean dishes or if you want them vegetarian, add cheese.

Nutritional Information per Serving:
Calories-310, (From Fat-8%), Protein-18 g, Carbohydrate-56 g, Fat-3 g, Sodium-305 mg, Potassium-1018 mg, Dietary Fiber-14 g, Calcium-110 mg, Iron-5 mg, Vitamin A-913 iu, Vitamin C-10 mg, Cholesterol-0 mg