Baked Beans
4 cups pinto beans, cooked 2 cups red kidney beans, cooked or 1-16 oz. can, undrained
1 medium onion, chopped
6 tablespoons of olive oil
1 cup of tomato sauce
½ cup of ketchup
¼ cup Florida crystal sugar or honey
In a medium skillet, sauté onions in the olive oil until lightly colored. Combine pinto beans, kidney beans and onions together and mix well. Combine the remaining ingredients together; pour over beans and gently mix. Bake uncovered at 350° F for 1 hour. Makes 10-12 servings.
Tomato Sauce
1 large onion, chopped
2 cloves of garlic, minced
4 tablespoons of olive oil
1 teaspoon of basil, dried
½ teaspoon of oregano, dried
½ teaspoon of marjoram, dried
2-28 oz. cans of whole tomatoes, undrained
½ cup of tomato paste
¼ cup florida crystal sugar or honey
1 ½ teaspoon of salt
½ bunch of Fresh cilantro, finely chopped
1 clove of garlic, minced
In a large sauce pan, sauté onion and garlic with the seasonings in olive oil until they are lightly colored. Place tomatoes with the juice in a blender and blend until smooth. Add tomatoes, tomato paste, sugar and salt to the saucepan, and simmer uncovered for 30 minutes or more until desired consistency. Stir in cilantro and a clove of mince garlic. Makes 4 cups.
