Fresh Bean SaladThree Sisters Cookbook1 cup dried pinto or kidney beans 3 cups water 1 tablespoon vegetable oil 2 cups chopped onion 1 green bell pepper, chopped 2 cups chopped tomatoes 1 6-ounce can no-salt added tomato paste 3/4 cup water 3 tablespoons chili powder 1 tablespoon cider vinegar 2 teaspoons minced garlic 1 teaspoon oregano 1 teaspoon cumin 1/2 teaspoon ground pepper 1 bay leaf Place beans and 3 cups of water in saucepan. Bring to boil and cook 2 minutes. Do not drain. Set aside for 1 hour, then return beans to heat, adding water to cover if necessary. Simmer for 1 hour, or until beans are tender. Drain and set aside. Heat oil in a large, deep skillet or stockpot over medium-high heat. Add onion and bell pepper. Cook until onion is translucent. Add beans and remaining ingredients. Bring to a boil. Reduce heat and simmer 1 1/2 hours, stirring occasionally. Remove bay leaf before serving. Yield: 8 servings Nutrition per serving: calories 119, fat 3 gm., sodium 50 mg., cholesterol 0mg. Most PopularInformation, photos, video or graphics from www.OneidaIndianNation.com may not be republished, uploaded, posted or distributed in any way without the prior approval of Oneida Indian Nation Communications. Permission is for one time use only. Any use of this material must be credited to: Oneida Indian Nation.
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