Leah made dinner tonight!!Yeah!
We have had this recipe for a couple years now and every time we make it it changes.
1 can pinto beans
1 can black beans
1 can red kidney beans
1 can diced tomatoes
1 small can enchilada sauce
1 can beef broth (or vegetable broth )
1 can corn (I prefer frozen, about a cup and a half)
1 onion, chopped
2 tablespoons butter or oil
Saute the onion in the butter in a large sauce pan.
When tender, add everything else.
Now comes the fun part, the list of optional toppings. We like shredded cheese, sour cream, minced onion, tortilla chips and guacamole.
Can't resist can you!
We usually serve this with corn bread if we don't have chips and a big green salad.
Some of the variations we have tried (usually we are out of something) are a jar of salsa or taco sauce instead of the enchilada sauce, or rotel tomatoes instead of diced (more peppers, more heat), a teaspoon of cumin, garlic powder.
This does really well in the crock pot on warm, freezes well and is even better the next day. Go make it now, yum.