3 c. dry pinto beans, soaked overnight
2 t. olive oil
1 med. red onion, chopped
1/2 t. ground cumin
1 1/2 lbs. mild red chili peppers, thinly sliced
4 c. vegetable broth
4 T. cornstarch
salt to taste
Drain soaked beans. In a large saucepan, cover the beans with water and cook 45 minutes or until soft. Drain beans. In a large fry pan sauté onion in oil just until soft. Add cumin and chili peppers and continue heating until just tender; stir occasionally. Set aside 1/2 cup of the broth. Stir beans and remaining broth into onion mixture. Heat to boiling. In small bowl, stir together reserved broth and cornstarch. Stir into boiling mixture and cook until sauce is thickened and clear; stir continually to avoid lumps. Add salt to taste. Serve hot with fresh warm tortillas and your favorite salsa. Serves: 8.
Calories per serving: 215; protein: 12 grams; fat: 3 grams; carbohydrate: 37 grams; cholesterol: 0 milligrams.