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Posted By archives On April 5, 2010 @ 9:41 am In Beans and Legumes | No Comments
Submitted by: Tracey
1 can each of pinto/or/kidney/or/red, black and navy beans – drained & rinsed
8 oz. tomato sauce
1 c. chopped onion
1 c. chopped bell pepper (I like the orange peppers)
1 can chopped green chilis
mix together and pour into casserole, bake at 350 degrees for 30 minutes
My notes: Actually the original recipe calls for using cornbread mix to make a crust on the top. However, I usually skip the crust and make corn muffins, which I probably won’t do unless I haven’t had my grain for the day.
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