Ingredients
| Beans, pinto, canned, low-sodium#10 cans | 5 each |
| Worcestershire sauce | ¼ cup |
| Onion, minced, dried | ¼ cup |
| Black pepper, ground | 4 teaspoons |
| Garlic powder | 4 teaspoons |
| Salt, kosher | 4 teaspoons |
| Salsa, red gold#10 can | 1 each |
| Chili powder | ¼ cup |
Instructions
- Pre-heat oven to 350°.
- Open all of the cans of beans and drain them, reserving 3 cups of liquid from the beans.
- Mix beans, reserved liquid, and seasonings together then add the prepared salsa.
- Blend well and pour into 2, 4-inch full-size steam table pans.
- Cover pan with foil.
- Bake in the oven at 350° for 1 hour, removing the foil during the last 20 minutes of cooking time to brown the beans a little.
Recipe Notes
CCP: Hold the beans at 135° or higher for hot service.
Serving size: 3/4 cup