1 tablespoon olive oil
1 cup chopped ripe tomatoes
= (or 1 cup canned diced tomatoes)
2 large scallions
4 cups cooked pinto beans
1/2 cup beer
1/3 cup chopped fresh cilantro
1 jalapeño pepper
= (or 4-oz can chopped mild green chilies)
Salt
Directions: one line for each direction. When saved the lines will be numbered.
Heat the oil in a large skillet. Add the tomatoes and scallions and sauté over medium-low heat for 2 minutes. Add the remaining ingredients and stir together, then simmer, covered, over low heat for 30 minutes. If there's too much liquid in the skillet at this time, cook, uncovered, until it thickens up a bit. Serve hot.
This recipe yields 6 or more servings.
Nutrition Facts
Servings Per Recipe: 6
Amount Per Serving
Calories: 31
Calories from Fat 77.7%
Total Fat
2g
Cholesterol
0mg
Sodium
2mg
Carbohydrate
1g
Dietary Fiber
trace
Protein
trace
Exchanges: 0 Vegetable
Rating: ()
Added On: November 20, 2008
* In A Vegetarian Kitchen at http://www.vegkitchen.com
