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Title: Pinto Bean Hash
Yield: 6 Servings

Ingredients

      1 lg onion
      1 lg green bell pepper
      2    15-oz cans pinto beans;
           -drained
      1    16-oz can diced tomatoes;
           -including juice
      3 tb vegetable oil
      2 ts ground cumin
      2 tb chili powder
           salt, garlic powder, and
           -cayenne pe
           taste

Instructions

Peel and chop onions and slice green pepper.

In separate bowls, prepare the beans and tomatoes by draining them, but
make sure to save the tomato liquid!

Heat the oil in a nonstick frying pan over medium heat.

Saute the onion and pepper until soft, about 4 minutes

Add the beans, tomatoes, and spices. Using a masher, gently mash most of
the beans as you heat them. Continue cooking a few minutes until heated.

Spoon into a bowl and serve hot.

S(ISBN):
"0-02863158-7"
Copyright:
"1999"

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Per serving: 581 Calories (kcal); 9g Total Fat; (13% calories from fat);
31g Protein; 98g Carbohydrate; 0mg Cholesterol; 48mg Sodium
Food Exchanges: 6 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Contributor: Vegetarian Cooking the Lazy Way, Barbara Grunes

Preparation Time: 0:00

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