Ingredients:
- 1 (1-pound) package Camellia Brand Pinto Beans
- 7 cups water
- 1 teaspoon corn oil
- 3 bay leaves
- 1 teaspoon black pepper
- 1/2 medium yellow onion, chopped
- 1.25 oz. original chili seasoning mix
- 8 oz. tomato sauce
- 1 can (14.5 oz.) tomatoes, diced, no salt
- 1 tablespoon garlic powder
- 1 teaspoon salt
Directions:
- Add first six ingredients to a large stock pot.
- Bring to boil, reduce heat to a simmer and cook for 45 minutes, or until beans are tender.
- Drain water (reserving about 1 cup in pot).
- Remove bay leaves.
- Stir in remaining ingredients. Heat on medium for five minutes.
- Garnish with jalapeno, sour cream and/or shredded cheddar cheese
- Serve with crackers or cornbread.
Rekaya Gibson is a member of the Slow Food community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal.