California Chuckwagon Beans

2          pounds dry red kidney or pink beans
3          medium onions, chopped
1          clove garlic, minced
1          tablespoon margarine or vegetable oil
2          tablespoons chili powder
1          tablespoon dry mustard
1/2       teaspoon cumin
2 1/3    cups tomato sauce
1/4       cup vinegar

Soak and cook beans by preferred method.  Sauté onions and garlic in margarine or oil until clear, not browned; stir in chili powder, mustard and cumin; add tomato sauce, sugar, vinegar and 1 tablespoon water; add slowly to cooked, drained beans. Cook slowly for 15 minutes, or until flavors are blended. Makes 12 servings.

Chef’s tip: For protein balance, add bits of meat to bean dishes or if you want them vegetarian, add cheese.

Nutritional Information per Serving:
Calories-310, (From Fat-8%), Protein-18 g, Carbohydrate-56 g, Fat-3 g, Sodium-305 mg, Potassium-1018 mg, Dietary Fiber-14 g, Calcium-110 mg, Iron-5 mg, Vitamin A-913 iu, Vitamin C-10 mg, Cholesterol-0 mg