Ranch Beans

• 2 TBS Olive Oil
• 1 Large sweet onion, chopped
• 1 red or yellow pepper chopped
• 1 jalapeno, minced
• 2 cloves garlic, minced
• 1 can Dark Red Kidney Beans, drained and rinsed well
• 1 can pinto or black beans, or another can of Kidney Beans (your preference), drained and rinsed well
• 3/4 cup canned tomato sauce (Hunts, etc.)
• OPTIONAL: 1 can of chopped green chilis or a can or Rotel
• 2-3 TBS prepared salsa
• 1 TBS Dijon mustard
• 1 Tsp. Worcestershire sauce
• Fresh ground pepper

1. Saute onion, peppers, and garlic in oil until softened. Add remaining ingredients, mix well, cover, and simmer for 10 minutes or until thoroughly heated through. Can be made ahead and reheated. Leftovers freeze very well.

olive oil, sweet onion, red, garlic, kidney beans, pinto, tomato sauce, green chilis, salsa, mustard, worcestershire sauce, fresh ground pepper

Taken from www.epicurious.com/recipes/member/views/ranch-beans-50037704 (may not work)