Tex-Mex Beans

Course : Beans
Serves: 4
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3/4 cup water
1 cup onion chopped
1 tablespoon garlic clove minced
15 ounces garbanzo canned
15 ounces kidney beans canned
16 ounces tomato sauce -- canned
4 ounces canned chilies
2 teaspoons chili powder
1/4 teaspoon salt
1 1/2 tablespoons cornstarch

Preparation / 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.

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