2 white onions — chopped
1/3 bulb (*not* clove) garlic — chopped
2 2/3 tablespoons oil
1 28 oz jars Enrico’s or other prepared spaghetti sauce
2/3 cup water
3 1/3 pounds pinto beans — cooked & drained
1/2 cup TVP granules
2 2/3 tablespoons chili powder
2 tablespoons cumin
1 teaspoon cayenne pepper
1 tablespoon dried basil
2 teaspoons dried thyme
1 1/3 tablespoons soy sauce
1 1/3 cups sun-dried tomatoes
In a large kettle, saute onions and garlic in oil until onions are translu cent. Add all remaining ingredients and stir over low heat until TVP is soft a nd flavors have blended, about 30 mins. to 1 hour.