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Man do I ever love a big ole pot of great beans. But these enchilada beans aren’t great beans. They’re amazing beans. The flavors are just amazing. Southwestern in nature, with the perfect texture and a sauce that is to die for, I could eat these beans all day long and still ask for more.
You cannot improve on these enchilada beans. Don’t go adding hot sauce, or spicy chili powder, or some fru-fru roasted tomato sauce. They don’t need any messing with. At all. Trust me on this, I’m not making it up! Make them exactly as the recipe calls for and you will thank me all day long.
Now, that being said… after making these a few times the thought of adding crumbled browned ground beef and making these beans into a chili did occur to me…
I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!
Also try my cowboy beans and a family favorite, our Spanish-style beans.
Enchilada Beans
Ingredients
- ¼ cup olive oil
- 1 medium sweet onion chopped
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- ½ teaspoon cumin
- 8 ounces tomato sauce
- 14 ½ ounces chicken broth
- 3 15 ounce red beans drained, rinsed
- kosher salt
- ground black pepper
Instructions
- Heat oil in a medium saucepan or Dutch oven. Add onion and cook until just starting to soften.
- Add garlic and cook for 1 minute.
- Sprinkle onions with flour, chili powder and cumin and stir. Cook for 5 minutes to cook the flour, stirring.
- Stir in the broth and tomato sauce. Bring to a boil then reduce to a simmer. Season with salt and pepper.
- Simmer for 15-20 minutes or until thickened.
Nutrition
Nutritional values are approximate.
