Tex-Mex Beans Recipe




Tex-Mex Beans Ingredients

3/4 cup water
1 cup onion chopped
1 tbsp garlic clove minced
15 oz garbanzo canned
15 oz kidney beans canned
16 oz tomato sauce, canned
4 oz canned chilies
2 tsp chili powder
1/4 tsp salt
1 1/2 tbsp cornstarch

A Recipe for
Tex-Mex Beans

 

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This is a recipe for Tex-Mex Beans from the recipe cookbook of Recipes-to-go (Bean)


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Tex-Mex Beans

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.







Tex-Mex Beans 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 tbs of
water to smooth paste. Stir into the fry pan while stirring to
thicken sauce.

Serves: 4

 

 

 

 

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Tex-Mex Beans Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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