Mexican Barbecued Beans
|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|
|Dried red pepper||1⁄4 Teaspoon, crushed|
|Tomato sauce||4 Cup (64 tbs)|
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.