Cranberry Chili Beans
I have been using cranberry beans in place of pintos a lot lately in many of my bean dishes. They are a bit richer in taste, sweeter and cook much faster than pinto beans. They mash easily yet also are delicious and quite smooth when left whole. I usually serve this recipe on top of brown rice with a few spoonfuls of sauteed kale, broccoli and zucchini from my garden ladled over the top. And don't forget the hot sauce!!
Serves: Makes about 12 cups
Prep Time: 5 min
Cook Time: 120 min
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