Sunday, March 05, 2006

Monterrey Beans and cheese

Great for burrito filler! It is good as is too.

Fry, drain, and break into pieces:

4 (or so) bacon slices

Set aside. Saute in bacon fat until tender:

1/2 medium-sized onion, sliced

1/2 green pepper, diced

Add:

hot sauce

bacon bits

2 c. cooked kidney beans

1/2 lb. shredded cheddar cheese

2 ripe tomatoes, diced, or 3/4 c. tomato sauce

1/4 c. beef bouillon or tomato juice

1 t. chili powder

1/2 t. salt

black pepper

Cook slowly, stirring constantly, until ingredients are blended and cheese is smooth - about :05. Serve with rice and hot sauce.

This recipe is from the More-with-Less cookbook by Doris Janzen Longacre.

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