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Pinto Beans With Red Chili Peppers




Source of Recipe


Vibrant Health


List of Ingredients




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

Recipe



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.