Prep: 15 minutes Cook: 20 minutes
- 1/2 cup vegetable broth or water
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 tsp garlic, minced
- 1 1/2 tsp dry mustard
- 1 1/2 tsp chili powder
- 1/2 tsp cumin
- 3-15 ounce cans pinto, pink, or red beans, drained and rinsed
- 8 ounce can tomato sauce
- 1 1/2 tbsp molasses
- 1/2 tbsp cider vinegar
- dash or two Tabasco Sauce
Place the water or broth in a large pot with the onion, bell pepper and garlic. Cook over medium heat, stirring frequently, until vegetable are soft and liquid is almost gone. Stir in the mustard, chili powder and cumin. Mix well. Add remaining ingredients, stir well to mix, and cook over low heat about 15 minutes.
Hint: Use all one kind of bean, or try it with one can of each. These freeze and reheat very well.