MEXICAN 4

Chili
1 lb. dry beans; kidney, pinto or black 1 tsp. oregano
4 c. canned tomatoes 2 ½ tsp. cumin
1 c. chopped onions 2 Tbsp. beef style seasoning
1 c. chopped green peppers 1 Tbsp. paprika
4-5 cloves garlic 1 bay leaf
olive oil/water 1 Tbsp. sweetener
1 c. corn, frozen or canned & drained
Cook beans and drain. Saute onions, green peppers, and garlic in olive oil/water in
stockpot. Add beans and remaining ingredients. Bring to a boil then reduce heat. Let
simmer for at least 30 minutes. Serve in bowl toped with cheese sauce or sour cream
and tortilla chips.

Cuban Black Beans

1 lb. black turtle beans 1 c. canned tomatoes
olive oil/water 2 tsp. cumin
1 c. chopped onion 1 ½ tsp. salt
1 c. chopped bell pepper 2 bay leaves
4-5 cloves garlic or 1 tsp. garlic powder 1 Tbsp. paprika
Cook beans and drain. Saute onions, bell peppers, and garlic in olive oil/water in
stockpot. Add beans and remaining ingredients. Simmer to blend flavors. Serve over
red rice.