Southwest Beans

8 Jun

One of the tastiest vegetarian meals you will ever eat!

 

If you are looking for a great way to add nutrition to your diet and help your grocery bill at the same time you must try this recipe.  It is delicious!  The recipe was given to me by the Spalding family.  We make these beans at least twice a month.  They also freeze very well.  You can also add the beans to other recipes in place of canned beans.   For example, We use 2 cups of this recipe of beans in place of 1 can of pinto beans in CrockPot Beef Enchiladas. 

  1. Soak 1 pound of dried pinto beans in water with a little buttermilk, lemon juice or kefir (1 T) for 6 hours or overnight. Drain.
  2. Bring beans and 8 cups of water (or homemade chicken broth) to boil.  Cover, reduce heat and simmer for 2 hours until tender.
  3. Add the following: 1 chopped onion, 1 green bell pepper (you can also use a red bell pepper but I like the taste of green peppers slightly better here), 1 t. minced garli, 2 T. Worchestershire sauce, 1 T. chili powder, 3/4 t. salt, 1/2 t. dry mustard, 1/4 t. pepper.  Simmer 1/2-1 hour. 
  4. Add 1 10 or 14.5 oz can of tomatoes with green chilies.  Simmer 1/2 hour.
  5. We like to serve this over brown rice with cheese and a little plain yogurt.  (You could also use sour cream.) 

 

 

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