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Mexican Barbecued Beans

Fat.Freedom's picture
Ingredients
  Pinto beans 6 Cup (96 tbs), cooked
  Carrot 1 , shredded
  Onions 2 Large, chopped
  Garlic 1 Clove (5 gm), minced
  Beef bouillon 2 Cup (32 tbs)
  Chili powder 2 Teaspoon
  Cumin 3⁄4 Teaspoon
  Dried red pepper 1⁄4 Teaspoon, crushed
  Tomato sauce 4 Cup (64 tbs)
Directions

1. Place cooked beans in a pot. Cover with 2 inches of water.
2. Add carrots, onion, garlic, bouillon, chili powder, cumin, and red pepper.
3. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
4. Stir in tomato sauce. Cover and simmer for 2 hours or until tender. Uncover the last hour for a thicker consistency.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Ingredient: 
Vegetable

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