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| 1 | tablespoon | olive oil | |
| 1 | each | onion | chopped |
| 1 | each | sweet bell pepper | red, chopped |
| 1 | each | sweet bell pepper | green, chopped |
| 16 | ounces | navy beans | canned, rinsed, drained |
| 16 | ounces | kidney beans | canned, rinsed, drained |
| 16 | ounces | pinto beans | canned, rinsed, drained |
| 16 | ounces | tomatoes | canned, stewed, no-added-salt |
| 1 | teaspoon | oregano | |
| 1/2 | teaspoon | cumin | ground |
| 1/2 | teaspoon | black pepper | |
| 1/4 | teaspoon | cayenne pepper | |
| 1 | x | nonstick cooking spray |
Heat oil in a skillet over medium-high heat until hot. Add onion and peppers; sauté until tender. Combine beans, tomatoes, oregano, cumin, and peppers in a 3 quart casserole coated with cooking spray. Cover and bake for 1 hour in 350 degree oven.
Turned out great. Normally I'm not that fond of beans but this won my over. Good balance of the flavors and ingredients with a nice warm feeling from the cayenne.
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General:Saffron is the stigma of Crocus sativus, a flowering plant in the crocus family. Saffron, the world's most expensive spice, is costly because more than 225,000 stigmas must be hand picked to produce one pound. In its pure form, saffron is a mass o...