Guest guest Posted July 9, 2004 Report Share Posted July 9, 2004 I bet this would do well in a slow cooker! MMMM Texas Chili Beans Serves 16 Threadgill's: The Cookbook 1 pound pinto beans 3 quarts cold water 1 cup diced yellow onion 1 clove garlic, minced 1/4 cup chili sauce 1 tsp chili powder 1 tsp black pepper 1 tsp cumin 1 tsp cayenne 1 tsp Tabasco sauce Salt to taste Sliced onions for garnish Clean and rinse pinto beans. Soak overnight in cold water. Drain beans and place all ingredients except salt into a 4-quart pot. Bring to a boil. Reduce heat to simmer. Cover and cook about 90 minutes or until beans are tender. Add salt to taste and garnish with sliced onions. 103 Calories, 6g Protein, 19g Carbs, 7g Fiber, 0g Fat, 0mg Chol, 7mg Sodium Marilyn Moderator for Diabetic_Recipes dnevessr@... Opinions expressed are solely my own and should not be mistaken for Professional advice. Quote Link to comment Share on other sites More sharing options...
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