Mexican Bean Sauce
Ingredients:
- 1 cup dry canneloni beans
- 1 cup dry red kidney beans
- 2 large onions
- 5 large cloves garlic
- 2 400g tins tomatos
- 2 300g jars medium salsa
- 1 500g jar Bertolis 5 brothers sauce - roasted onion and garlic
Garnish:
Coriander
500ml Sour Cream
1 large Shredded iceburg Lettuce
500g Grated cheese
2 large mashed avocados
Method:
- Add a generous quantity of boiling water to the beans 12 - 24 hours before it is desired to cook them.
- Drain the water from the beans and add fresh water, chopped onions and garlic. Cook for at least 1.5 hours the morning before you are to cook. Leave stand for the day.
- Strain the liquid from the beans and cook in a large pot with the tinned tomatoes, salsa sauce, and 5 brothers sauces. Cook until the liquid is reduced as desired.
Serve over rice, with taco shells, or with tortilla wraps, with shredded lettuce, sour cream, grated cheese, mashed avocado etc.
The quantities above contributed to 1/3 of a meal for the 18 adults in
2010. There was some but not a great deal left over.