August 20, 2017
Categories: Dinner, Lunch, Main Dish, Chili, Beans, Fruit, Tomato, Vegetables, Onions, Southwest, Budget-Friendly, Easy/Beginner Cooking, Sunday Dinner, Stove Top, Fat Free, Gluten-Free, Heart Healthy, High Fiber, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Spicy more
"I've used red beans in this recipe. The sauce makes 20 servings or 2½ cups. Leftover sauce can be used to season beans and other foods."
- FOR BEANS
- FOR GREEN CHILIES SAUCE
- Serving Size: 1 (274.2 g)
- Calories 47.4
- Total Fat - 0.9 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 202.9 mg
- Total Carbohydrate - 9.6 g
- Dietary Fiber - 3.3 g
- Sugars - 4.6 g
- Protein - 1.9 g
- Calcium - 39.4 mg
- Iron - 1 mg
- Vitamin C - 16.7 mg
- Thiamin - 0.1 mg
FOR THE BEANS
Wash and pick over beans and cover with water and soak overnight
Drain and remove any beans that float to the top of the water.
Heat oil in cooking pot. Add onion and sauté until tender, about 5 minutes.
Add chili powder, salt, beans, and water.
Bring to a boil, then reduce heat, cover, and cook until beans are tender, 1 - 1½ hours.
Add green chilies sauce, stir, and simmer uncovered 30 minutes more. The beans should not be too soupy.
FOR THE SAUCE
Sauté onions in saucepan until tender, about 5 minutes.
Add juice from tomatoes.
Chop tomatoes and add.
Add green chilies and spices. Stir.
Bring to a boil, cover, and simmer 10 minutes.
If not using all of it immediately, pour into a clean jar and refrigerate.
Tips & Variations
No special items needed.