This dish goes great with anything on this page. This are great served with burgers. I have cooked 4 burgers; then immersed them in the beans for about 5 minutes and served them as a meal-in-one, and it was terrific!
Serves: 6
Prep.Time: 30 minutes
1 tablespoon Vegetable Oil
2 ribs Celery -- finely diced
1 cup chopped Onion
1 medium Green Pepper -- diced
3 cloves Garlic -- minced
2 jalapeno Chiles, stemmed and seeded -- chopped
1 can Tomato Sauce (15 oz.)
1 teaspoon Liquid Smoke flavoring
1 teaspoon Molasses
1 tablespoon Brown Sugar
1 teaspoon Salt
1/2 teaspoon Coarse-ground black pepper
1/2 teaspoon ground Cumin
1/2 teaspoon ground Coriander
2 cans Pinto Beans (16 oz. -- rinsed and drained
Heat oil in large deep skillet; saute celery, onion, green pepper and garlic until tender. Add chiles; cook and stir 2 minutes. Add tomato sauce, liquid smoke and molasses; mix well. Add remaining ingredients; mix well. Add beans; bring slowly to simmer. Cover and simmer over low heat 30 minutes or until vegetables are cooked and beans are tender..

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved