Tex-Mex Beans

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Tex-Mex Beans

 

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 hot chili powder

1/4 teaspoon salt

1 1/2 tablespoons cornstarch

 

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.

Makes 4 servings.

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