3 c Cooked AM Pinto Beans
— drained 2 tb Unrefined olive oil
1 sm Onion; chopped
1 Green bell pepper; chopped
1 Tomato; chopped
2 ts Chili powder
1/2 ts Ground cumin
1/4 ts Cayenne pepper (optional)
1/4 ts Oregano
1/4 ts Sea salt (optional)
1 Celery stalk; chopped finely
1/2 c Sour cream or plain yogurt
1 ds Tabasco sauce (optional)
Soak beans overnight, then cook until tender. Drain. Combine all ingredients together and mix well. Serve with lettuce and corn chips. Source: Arrowhead Mills “Variety Bean Recipes” tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias