Barbecue style Beans
|Garlic||1 Clove (5 gm)|
|Salad oil||2 Tablespoon|
|Packed parsley sprigs||1⁄4 Cup (4 tbs)|
|Tomato sauce||8 Ounce (1 Can)|
|Chili powder||1 Tablespoon|
|Ground cumin||1⁄4 Teaspoon|
|Canned pinto beans||45 Ounce (3 Cans, 15 Ounce Each)|
Using metal blade, process garlic until chopped.
Cut onion into chunks, add to garlic, and process with on-off bursts until coarsely chopped.
Heat oil in a wide frying pan over medium heat.
Add onion and garlic and cook, stirring occasionally, until golden (about 5 minutes).
Remove from heat.
Process parsley until finely chopped.
Add to onion along with tomato sauce, chili powder, cumin, and salt.
Drain beans, saving 1/2 cup of the liquid.
Add beans and liquid to pan and mix in thoroughly; then spoon into a 1 1/2-quart casserole or a container which you can place on the grill.
Bake in a 350° oven for 30 minutes or heat over low coals until hot.