Want to add some protein to your breakfast? This is quick and easy to prepare the night before and put into small tupperware containers to go.
3 cans black beans, drained
1 7-oz can tomato sauce
Chopped onion (I use frozen chopped onion I buy from the grocery store)
1 Tablespoon minced garlic (from a jar)
Pour a dash of oil, enough to cover the bottom of sauce pan. Saute the onions and garlic together. Add the beans and tomato sauce and cook on medium heat until the sauce thickens
“If you hang out with chickens, you’re going to cluck and if you hang out with eagles, you’re going to fly.” –Steve Maraboli
Roasted Garbanzo Beans
- 2 cups cooked canned garbanzo beans, (drained and rinsed )
- 1/4 teaspoon garlic powder
- 1/8 teaspoon red pepper
Preheat oven to 350 degrees F. Lightly coat a rimmed baking sheet with cooking spray. Spread garbanzo beans over baking sheet and sprinkle them with the garlic powder and cayenne. Toss to thoroughly coat. Roast on the bottom rack of the oven, shaking pan every 15 minutes until beans are browned and crunchy–about 50 minutes. Cool before serving..
I love refried beans. And it’s good I do because I have quite a few pinto beans in food storage. I have often looked for a really good refried beans recipe, and now I’ve found one!
Click HERE for original recipe source.