Monday, September 1, 2008


~ The Pillsbury Cookbook

3 T. butter
1/3 c. chopped onion
1-2 garlic cloves, minced
2 16-oz. cans kidney or pinto beans, drained
1 c. (8-oz. can) tomato sauce
2 T. chopped green chilies
1/8 t. salt

In large skillet, melt margarine; sauté onion and garlic until tender. Add beans; mash with fork. Stir in tomato sauce, chilies and salt. Simmer 10-15 minutes to blend flavors, stirring occasionally.

Notes: I cook my own pinto beans instead of using canned ones and use a 4 oz can of diced green chilies.

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Amy Beth said...

How much dried beans? 1 pound?

BETHANY said...

Amy Beth - I always make a big pot of dried bean, whatever kind I need, then freeze them in four cup portions in quart-sized freezer bags. Most recipes call for two cans of beans, which is about four cups. So, for this recipe, I'd just pull one bag out of the freezer. I'm not sure exactly how much dried beans you'd need to make enough for just this recipe. Does that answer your question?