Ingredients
- 15 garbanzo (canned)
- 475 gr kidney beans (canned)
- 450 ml tomato sauce
- 180 ml water
- 120 gr onion (chopped)
- 70 gr chilies (canned)
- 6 gr chili powder
- 4 gr cornstarch
- 3 gr garlic clove (minced)
- 1 gr salt
In a 25 cm fry pan combine the water, onion and garlic. Bring to a boil; reduce heat to simmer cover and cook for 5 minutes until onions are tender. Stir in the beans, tomato sauce, green chili peppers, chili powder and salt. Cover and simmer for about 10 minutes to heat all ingredients. In a separate bowl combine cornstarch with 1 tbs of water to smooth paste. Stir into the fry pan while stirring to thicken sauce.
