Everyone in the family seemed to like it. I even got my anti bean eating 3 year old to eat it by pureeing the entire dish. He used it as dip for his corn chips. So long as he couldn't see a bean he was plenty fine eating them.
- 4 cups pinto beans, soaked overnight and rinsed well (mine got soaked from 5:30 in the morning on. Still worked fine.)
- 12 cups water
- 2 cups brown rice
- 2 diced yellow onions
- 2 15 oz cans tomato sauce
- 2-3 14.5 oz cans diced tomatoes, with juice
- 1.5 Tablespoons chili powder (I reduced this, which made a very mild chili - you may want to increase it to 2 Tablespoons
- 2 Tablespoons garlic powder
- 1 1/2 teaspoon sea salt
- 1 teaspoon pepper
- 3 bay leaves
- 1 cup diced bell peppers (I used sweed0
- optional (2 anaheim or jalapeno peppers, diced
- In a very large stock pot, bring the water and beans to a boil. REduce heat and simmer for 2 hours (or longer if the beans are very old. - until almost tender.) Add all the remaining ingredients and simmer for 1 hour.
These are very versatile. We have used them as chili, burrito/taco filling, nacho topping, puree'd nacho dip/ burritos, and I plan to use them one of these days as baked potato topping.