San Antonio Beans
Smoky, Texas-style beans with bell pepper, onion and salsa.
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can dark or light red kidney beans, drained and rinsed
1/2 cup green bell pepper, chopped
1/4 cup onion, chopped
3/4 cup tomato sauce
2 to 3 tablespoons salsa
1 tablespoon prepared mustard
1 teaspoon liquid smoke
- Coat saucepan with nonstick cooking spray. Sauté green pepper and onion until tender.
- Add beans and remaining ingredients. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated.
Makes 5 servings.
Recipe provided courtesy The Michigan Bean Commission.