3 cans pinto beans, drained (reserve 1 cup of liquid)
salt to taste
1-1/2 to 2 tsp chili powder
1 tsp ground cumin
2 Tbsp canola oil
1 large onion, chopped
1-2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
Heat canola oil in a large deep pan, saute onion and garlic until soft. Add the rest of the ingredients, including 1 cup of reserved liquid from beans. Simmer 45 mins.
These beans are veratile enough to serve over rice or use as a non-meat filler for soft tacos or taco salad.
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