Recipe - Texas Beans

1 pack (16 oz) dried pinto beans
2 qt Water
1 cn (16 oz) whole tomatoes,
undrained and chopped
1 Jar (8 oz) taco sauce
1 cn (4.5 oz) chopped green
chilies
1 lg Onion chopped
2 Garlic cloves, minced
1 teaspoon Salt
1 teaspoon Cumin seeds
One half teaspoon Pepper

Recipe from: Janice France (Southern Living)

Bring beans and 2 quarts water to a boil in a Dutch oven. Cover, reduce
heat, and simmer 2 hours or until tender. Stir in tomatoes and remaining
ingredients; simmer, uncovered, stirring often, 1 One half hours or until
thickened. Serve over rice. (No soaking is necessary for these dried beans)
Posted to TNT Prodigy's Recipe Exchange Newsletter by
katiescarlett1@juno.com (L J G) on Jul 8, 1997