1 ½ cups dry kidney beans ½ tsp dried oregano
1 ½ cups dry pinto beans 2 tsp salt
9 cups water 4 tsp chili powder
24 oz textured vegetable protein 1 tsp garlic powder
3 ½ cups boiling water 1 Tbsp molasses
¼ cup vegetable oil 1 Tbsp honey
3 cups chopped onion 3 (10 oz) cans chili sauce
4 tsp ground cumin 1 (28 oz) can tomato puree
1 tsp ground cayenne pepper 3 (29 oz) cans diced tomatoes
Place beans in large saucepan and cover with water. Soak overnight in the refrigerator. Drain and return to pan. Add 9 cups water. Cook for 1 ½ hours or until tender.
Meanwhile mix textured vegetable protein and boiling water together in a large bowl. Set aside.
In a large sauté pan, heat oil over medium heat. Add onions, cook and stir until soft and translucent.
In a large stock pot, combine beans, textured vegetable protein, onions, spices, salt, honey, molasses, chili sauce, tomato puree, and diced tomatoes. Stir to mix well. Simmer, stirring often, for at least 1 hour.
Makes 20 servings.
(Recipe retrieved from www.Allrecipes.com)