Pinto Beans in Spicy Tomato Sauce

Amy in Kansas's Note:

This is a recipe I came up with as a substitute for canned chili beans. This is not spicy really but this is usually what you will find the beans called in the grocery aisle. I don't care for kidney beans so I use pintos, but I am sure they would work also. Cooked beans freeze well so it makes sense to cook the whole package and be done.

• Total Time: 10 hrs
• Prep Time: 8 hrs
• Cook Time: 2 hrs

Ingredients:

Yield: 10 cups

• 2 lbs dried pinto beans, sorted and rinsed

To cook the beans

• 1/8 cup kosher salt
• 1/2 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder

For the sauce

• 1 (29 ounce) can tomato sauce
• 3 tablespoons chili powder
• 1 teaspoon garlic
• 1 teaspoon onion powder

Directions:

1. Sort and rinse beans to remove bad beans, rocks and dirt.
2. Soak overnight or between 6-8 hours.
3. Drain and rinse soaked beans.
4. Add enough water to cover beans for cooking and add salt, pepper, garlic powder and onion powder. Cook until tender, approximately 2 hours.
5. When cooked, drain water from beans.
6. Add tomato sauce, chili powder, garlic powder and onion powder.
7. Heat through to meld flavors.
8. Cool and freeze 2 cups of beans in sauce in quart bags.