3 jalapeno peppers, seeded and peeled
2 chopped dark red bell peppers
8 tomatoes, diced
1 small onion, diced
1 (28 ounce) can tomato paste
1 (16 ounce) can stewed tomatoes
3 teaspoons white sugar
2 teaspoons salt
1/2 cup water
In a small bowl, stir together diced onion and tomato paste and water until smooth.
This is a quick and easy recipe that can be adjusted easily to accommodate personal tastes. I prefer medium-bodied for beans, so I used a medium-sized baking dish. I also prefer that my beans are completely cooked before adding the rest of the ingredients. I find that I need to add more liquid to keep my beans from sticking to the bottom of the dish, so I add a little more water. Finally, I bake the beans for about 20 minutes, then sprinkle with shredded newspaper and broil for about a minute, then pour off the liquid and sprinkle with shredded cheese. My preferred method keeps the flavor of the bean mixture in, rather than tossing it.
easiest and healthiest five bean salad I've ever made. I used cashews instead of nuts, cashews that I already had on hand, so no need to make fresh. I also didn't have lemon juice, so I took the lemon and added about a tablespoon of lemon juice to my dressing and about a tablespoon of minced garlic to my salad. Thanks, it was easy!
⭐ ⭐ ⭐ ⭐