Rosie O’Connor, 125
1 lb black or red beans
1 16 oz or 455 gm can of tomato paste
2-3 packets Chili seasoning or taco seasoning
1) Rinse beans and put them in rice cooker. Cover with water. Cook with the top on for about 2 hours, or until beans are soft. Check regularly to add water.
2) Once the beans are soft, make sure the water is at a level where it just covers the beans a little bit. Now add the tomato paste and the seasoning packets. Stir in until uniform. The consistency should be like a watery chili. Cook for another 20 minutes or so and your ready to eat.
**you can keep this in your rice cooker and reheat for a couple days
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