Western Beans

9
Servings
10h
Prep Time
2h
Cook Time
12h
Ready In


"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."

Original recipe yields 9 servings
OK
  • FOR BEANS
  • FOR GREEN CHILIES SAUCE

Nutritional

  • 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


Step 1

Wash and pick over beans and cover with water and soak overnight

Step 2

Drain and remove any beans that float to the top of the water.

Step 3

Heat oil in cooking pot. Add onion and sauté until tender, about 5 minutes.

Step 4

Add chili powder, salt, beans, and water.

Step 5

Bring to a boil, then reduce heat, cover, and cook until beans are tender, 1 - 1½ hours.

Step 6

Add green chilies sauce, stir, and simmer uncovered 30 minutes more. The beans should not be too soupy.

FOR THE SAUCE


Step 7

Sauté onions in saucepan until tender, about 5 minutes.

Step 8

Add juice from tomatoes.

Step 9

Chop tomatoes and add.

Step 10

Add green chilies and spices. Stir.

Step 11

Bring to a boil, cover, and simmer 10 minutes.

Step 12

If not using all of it immediately, pour into a clean jar and refrigerate.

Tips & Variations


No special items needed.

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