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Cook'n with Betty Crocker 
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Beans And Biscuits |
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Serves: 4 Print this Recipe1 7 1/2-ounce can refrigerated biscuits 1/2 cup onions chopped 1/3 cup green bell peppers chopped 2 cloves garlic minced 3 tablespoons butter or margarine 2 15-ounce cans pinto beans rinsed and drained 1 10 1/2-ounce can tomato purée 3/4 cup water 1/3 cup olives pitted, halved (optional) 4 teaspoons chili powder 3 teaspoons beef bouillon 1/2 teaspoon sugar 1/2 teaspoon oregano 1/2 teaspoon cumin ground 1/2 cup cheddar cheese shredded (about 2 oz.) Preheat oven to temperature on biscuit container and bake according to package directions; keep warm. Meanwhile, in a 3-quart saucepan over medium heat, sauté onion, green pepper and garlic in butter or margarine for 5 minutes or until crisp-tender. Add beans, tomato purée, water, olives, chili powder, bouillon granules, sugar, oregano and cumin. Stir and bring to a boil; reduce heat to low and simmer for 10 minutes to blend flavors, stirring occasionally. To serve, split biscuits open, spoon on bean mixture and sprinkle with cheese. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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