Peggy Goldwater Beans

(from jlpennington’s recipe box)

Source: From First Addition Arizona CookBook 1974


  • 2 pounds Pinto Beans
  • 2 teaspoon Salt
  • 2 large onions
  • 4 cloves garlic
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Cumin Seed
  • 1 can taco sauce (4 oz)
  • 1 can roasted green chillies (4 oz)
  • 1 can Tomatoes (2.5 can)


  1. Soak pinto beans in cold water overnight.

  2. Drain, wash, and cover with about 2 inches of water. Add salt and boil over moderate heat about an hour, adding water as needed.

  3. Add diced onion and diced garlic, black pepper, cumin seed, chopped green chile, taco sauce and tomatoes.

  4. Cook over moderate heat for an hour or until beans are tender.

  5. For spicier beans, add one or two teaspoons of red chile powder.

  6. For chile con carne, add chopped beef (about 2 pounds) sautéed until brown with a chopped onion. Add to the beans after the hour of cooking.

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