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Tex-Mex Beans Recipe
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3/4 c Water 1 c Onion chopped 1 T Garlic clove minced 15 oz Garbanzo canned 15 oz Kidney beans canned 16 oz Tomato Sauce, canned 4 oz Canned chilies 2 t Chili powder 1/4 t Salt 1 1/2 T Cornstarch In a 10 inch fry pan combine the water, onion and garlic. Bring to a boil; reduce heat to simmer cover and cook for 5 minutes until onions are tender. Stir in the beans, tomato sauce, green chili peppers, chili powder and salt. Cover and simmer for about 10 minutes to heat all ingredients. In a separate bowl combine cornstarch with 1 tbs of water to smooth paste. Stir into the fry pan while stirring to thicken sauce.
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