Enchilada Beans
Man do I ever love a big ole pot of great beans. But these enchilada beans aren’t great beans. They’re amazing beans.
Servings 8 servings
Calories 245kcal
Equipment
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.
Notes
Rather good with saltines too!
Nutrition
Calories: 245kcal | Carbohydrates: 44g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Sodium: 442mg | Potassium: 875mg | Fiber: 14g | Sugar: 4g | Vitamin A: 735IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 6mg