Western Beans
Recipe: #27748
August 20, 2017
Categories: Chili, Beans, Tomato, Onions, Southwest, Sunday Dinner, Fat Free, Gluten-Free, Heart Healthy, High Fiber, Kosher, Low Cholesterol, Low Fat No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Spicy, Vegetarian Dinner, Vegan Dinner, 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."
Ingredients
- 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
Step by Step Method
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
No special items needed.