Pinto Beans in Spicy Tomato Sauce |
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Prep Time: 480 Minutes Cook Time: 0 Minutes |
Ready In: 480 Minutes Servings: 8 |
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This is a recipe I came up with as a substitute for canned chili beans. This is not spicy really but this is usually what you will find the beans called in the grocery aisle. I don't care for kidney beans so I use pintos, but I am sure they would work also. Cooked beans freeze well so it makes sense to cook the whole package and be done. Ingredients:
2 lbs dried pinto beans, sorted and rinsed |
1/8 cup kosher salt |
1/2 tablespoon black pepper |
1 tablespoon garlic powder |
1 tablespoon onion powder |
1 (29 ounce) can tomato sauce |
3 tablespoons chili powder |
1 teaspoon garlic |
1 teaspoon onion powder |
Directions:
1. Sort and rinse beans to remove bad beans, rocks and dirt.
2. Soak overnight or between 6-8 hours.
3. Drain and rinse soaked beans.
4. Add enough water to cover beans for cooking and add salt, pepper, garlic powder and onion powder. Cook until tender, approximately 2 hours.
5. When cooked, drain water from beans.
6. Add tomato sauce, chili powder, garlic powder and onion powder.
7. Heat through to meld flavors.
8. Cool and freeze 2 cups of beans in sauce in quart bags.
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