•3 tablespoons vegetable oil
•1 large onion, chopped
•1 carrot, shredded
•1 clove garlic, finely minced
•1 can (14.5 ounces) stewed tomatoes, broken up
•1 can (16 ounces) red kidney beans, drained
•1 can (16 ounces) pinto beans, drained
•1 package (10 ounces) frozen cut green beans, or about 1 1/2 to 2 cups
•1/2 teaspoon salt
•1/8 teaspoon liquid red pepper
•1 to 2 tablespoons chili powder, to taste
Preparation:
Heat oil in large skillet; saute onion, shredded carrot, and garlic until tender but not brown. Add remaining ingredients; simmer over low heat for 25 minutes. Taste and add a little more salt, chili powder, and pepper, if desired. This bean casserole serves 6.
•1 large onion, chopped
•1 carrot, shredded
•1 clove garlic, finely minced
•1 can (14.5 ounces) stewed tomatoes, broken up
•1 can (16 ounces) red kidney beans, drained
•1 can (16 ounces) pinto beans, drained
•1 package (10 ounces) frozen cut green beans, or about 1 1/2 to 2 cups
•1/2 teaspoon salt
•1/8 teaspoon liquid red pepper
•1 to 2 tablespoons chili powder, to taste
Preparation:
Heat oil in large skillet; saute onion, shredded carrot, and garlic until tender but not brown. Add remaining ingredients; simmer over low heat for 25 minutes. Taste and add a little more salt, chili powder, and pepper, if desired. This bean casserole serves 6.
