Mexican Pinto Beans

Course : Beans
Serves: 1
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4 cans pinto beans (15 ounce) rinsed and drained
2 tablespoons veg. oil (or none if non stick)
2 cups chopped onions
1 cup chopped red bell pepper
1 cup yellow bell pepper
2 tablespoons garlic chopped
2 tablespoons chili powder
2 teaspoon ground cumin
28 ounces Italian style tomatoes drained and juice reserved
1 cup chicken broth
1 teaspoon hot pepper sauce
8 tablespoons chopped cilantro

Preparation / Directions:

Puree 1 can of beans in processor Heat oil in Dutch oven over medium heat Add onions and bell peppers and saute Add chili powder and cumin stir 1 minute. Mix in tomatoes, « cup of juice broth, pepper sauce, whole beans and pureed beans Simmer 5 min stirring often Add 6 tbsp cilantro and season with salt and pepper pour into 13x9x2 glass baking dish Preheat oven to 400 and bake 30 minutes Top with tortilla chips and Enjoy


Nutritional Information:

304 Calories (kcal); 6g Total Fat; (15% calories from fat); 14g Protein; 58g Carbohydrate; 0mg Cholesterol; 1065mg Sodium

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