Peggy Goldwater
Arizona Ranch Style Beans
Yield: 10 servings
Ingredients
- 2 pounds dry pinto beans
- 1 teaspoon salt
- 2 large onions, diced
- 3 garlic cloves, diced
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1 (4 ounce) can taco sauce
- 1 (4 ounce) can roasted green chiles
- 1 (16 ounce) can diced tomatoes
Instructions
- Soak beans overnight or bring to boil, turn off, let stand 1 hour.
- Drain, cover with water, add salt and boil for about an hour adding water to cover as needed.
- Add onion, garlic, black pepper, cumin, taco sauce, chiles and tomatoes. Cook over reduced heat until beans are tender, approximately 1 1/2 hours.
Notes
A delicious chili con carne may be made by the additions of 2 pounds coarsely ground beef or turkey, sautéed in vegetable oil with a chopped onion until brown. Add to beans after first hour of cooking.
Attribution
Peggy Goldwater, wife of former Senator Barry Goldwater