Cook Time: 25 minutes
Ingredients:
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 1 carrot, shredded
- 1 clove garlic, finely minced
- 1 can (14.5 ounces) stewed tomatoes, broken up
- 1 can (16 ounces) red kidney beans, drained
- 1 can (16 ounces) pinto beans, drained
- 1 package (10 ounces) frozen cut green beans, or about 1 1/2 to 2 cups
- 1/2 teaspoon salt
- 1/8 teaspoon liquid red pepper
- 1 to 2 tablespoons chili powder, to taste
Preparation:
Heat oil in large skillet; saute onion, shredded carrot, and garlic until tender but not brown. Add remaining ingredients; simmer over low heat for 25 minutes. Taste and add a little more salt, chili powder, and pepper, if desired. This bean casserole serves 6.
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