Monday, August 9, 2010

Franks & Beans

A much healthier version of Andy’s ultimate comfort food, he happily approved.

foodblog 052

  • 4 cups cooked pinto beans or 2 cans, drained
  • 4 large cloves garlic
  • Salt
  • 1 tablespoon extra-virgin olive oil
  • One 12-ounce package nitrate-free turkey hot dogs, such as Applegate Farms, sliced
  • 1 tablespoon ancho chile powder
  • 1 teaspoon ground cumin
  • 1 cup tomato sauce
  1. In a large saucepan, heat the olive oil over medium heat. Add the turkey hot dogs and cook, stirring, until lightly browned. Add the garlic, chile powder and cumin and cook for 1 minute. Stir in the tomato sauce and 1 cup water. Add the beans to the mixture, stir and simmer for 15 minutes with the lid on.

Recipe courtesy of Rachael Ray

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