Tex-Mex Beans
Yield
4 servingsPrep
10 minCook
25 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
water
|
|
| 1 | cup |
onions
chopped |
|
| 1 | tablespoon |
garlic cloves
minced |
|
| 15 | ounces |
chickpeas (garbanzo beans)
canned |
|
| 15 | ounces |
kidney beans, canned
|
|
| 16 | ounces |
tomato sauce
canned |
|
| 4 | ounces |
hot chili peppers
canned |
|
| 2 | teaspoons |
chili powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 ½ | tablespoons |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
water
|
|
| 237 | ml |
onions
chopped |
|
| 15 | ml |
garlic cloves
minced |
|
| 433.5 | ml/g |
chickpeas (garbanzo beans)
canned |
|
| 433.5 | ml/g |
kidney beans, canned
|
|
| 462.4 | ml/g |
tomato sauce
canned |
|
| 115.6 | ml/g |
hot chili peppers
canned |
|
| 1E+1 | ml |
chili powder
|
|
| 1.3 | ml |
salt
|
|
| 23 | ml |
cornstarch
|
|
Directions
In a 10 inch fry pan combine the water, onion and garlic.
Bring to a boil; reduce heat to simmer cover and cook for 5 minutes until onions are tender.
Stir in the beans, tomato sauce, green chili peppers, chili powder and salt.
Cover and simmer for about 10 minutes to heat all ingredients.
In a separate bowl combine cornstarch with 1 tablespoon of water to smooth paste.
Stir into the fry pan while stirring to thicken sauce.
