Don't know if this is the one you're looking for, but it looks like a very good recipe.

Betsy

From: "Carolyn K. Peterson"
To: eat-lf@apollo.it.luc.edu
Cc: Multiple recipients of list
Subject: Re: Tried & True Recipe for Cookout
Message-ID:

It isn't Fourth of July at our place without this dish:

Texas Ranch Beans

1 1/2 cups dried pinto beans
5 cups water
1 teaspoon salt
1/2 chopped onions
1/2 diced green pepper
2 cloves garlic, crushed
2 cups plain tomato sauce or puree
1 can (8 oz.) tomatoes and jalapeno pepper (Rotel brand if available)
2 teaspoons chili powder (or more)
1 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon Worcestershire sauce
1/4 cup dark molasses
2 cups frozen corn
1 can (16 oz.) garbanzo beans

1. Wash and sort beans. Place in 3 qt. saucepan with 3 cups of water.
Bring to a boil. Cover and remove from heat. Let stand 1 hour.

2. Add remaining 2 cups water. Bring to a boil; reduce heat. Simmer
covered, 30 minutes. Add 1 teaspoon salt: simmer, covered, 30 minutes
more or until just tender. Drain.

3. Meanwhile, prepare sauce: In nonstick skillet sprayed with PAM, saute
onion, green pepper and garlic 5 minutes, stirring occasionally.

4. Add tomato sauce, Rotel, chili powder, 1 teaspoon salt, pepper,
Worcestershire and molasses. Bring mixture to boiling. Reduce heat and
simmer 5 minutes.

5. In a 3 quart casserole place beans, corn and garbanzos. Add sauce and
mix well. (May be made up to this point and refrigerated.)

6. When ready to bake, preheat oven to 350. Bake covered for 1 hour.

***Yum! I usually double the recipe, baking it in a large Dutch oven..
Leftovers are great if you have any. The original recipe called for the
addition of 8 oz. of cubed Monterey Jack (horrors!) stirred in just before
serving.
--which was super...but one year a friend who must watch his cholesteral like
a hawk, persuaded us to leave his portion "fat-free." We tasted it and it was
marvelous!! We no longer add the cheese.

Enjoy,
Kay