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Tex-Mex Beans

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Submitted by pstrivitt

YIELD

4 servings

PREP

10 min

COOK

25 min

READY

45 min

Ingredients

¾ 177
CUP ML WATER
1 237
CUP ML ONIONS
chopped
1 15
TABLESPOON ML GARLIC CLOVES
minced
15 433.5
OUNCES ML/G CHICKPEAS (GARBANZO BEANS)
canned
15 433.5
OUNCES ML/G KIDNEY BEANS, CANNED
16 462.4
OUNCES ML/G TOMATO SAUCE
canned
4 115.6
OUNCES ML/G HOT CHILI PEPPERS
canned
2 1E+1
TEASPOONS ML CHILI POWDER
¼ 1.3
TEASPOON ML SALT
1 ½ 23
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 452g (15.9 oz)
Amount per Serving
Calories 314 7% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 867mg 36%
Total Carbohydrate 20g 20%
Dietary Fiber 8g 32%
Sugars g
Protein 28g
Vitamin A 17% Vitamin C 79%
Calcium 11% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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