Pinto Beans with Red Chili Peppers

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Pinto Beans With Red Chili Peppers

Source: Vibrant Health

 

3 cups dry pinto beans, soaked overnight

water

2 t. olive oil

1 medium red onion, chopped

1/2 t. ground cumin

11/2 pounds mild red chili peppers, thinly slice

4 cups vegetable broth

4 T. cornstarch

salt to taste

 

Drain soaked beans. In a large saucepan, cover the beans with water and cook

45 minutes or until soft. Drain beans. In a large fry pan sauté onion in oil

just until soft. Add cumin and chili peppers and continue heating until just

tender; stir occasionally. Set aside 1/2 cup of the broth. Stir beans and

remaining broth into onion mixture. Heat to boiling. In small bowl, stir

together reserved broth and cornstarch. Stir into boiling mixture and cook

until sauce is thickened and clear; stir continually to avoid lumps. Add

salt to taste. Serve hot with fresh warm tortillas and your favorite salsa.

Serves: 8.

 

Nutritional information:

Calories per serving: 215; protein: 12 grams; fat: 3 grams; carbohydrate: 37

grams; cholesterol: 0 milligrams.

 

 

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