Recipe - Tex-Mex Beans

Three fourths cup Water
1 cup Onion chopped
1 tablespoon Garlic clove minced
15 ounce Garbanzo canned
15 ounce Kidney beans canned
16 ounce Tomato Sauce, canned
4 ounce Canned chilies
2 teaspoon Chili powder
One fourth teaspoon Salt
1 One half tablespoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini