Tuesday, February 16, 2010

Mexican Beans

My mom created this recipe. It's awesome with rice or Cornbread, and we use it as the base for tacos and taco salad. For some reason, the version that I have written down is for a massive batch, and calls for a gigantic can of beans, the one as big as your head. Scale away.

6lb 12oz canned kidney beans (3-pound coffee size)
1 t garlic powder
1 1/2 t oregano
3 t cumin

Combine over medium heat. Stir/mash occasionally to prevent sticking. It can stay over low heat for a while and will continue to thicken.

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