Beans and Biscuits

This should be a very easy to make dish.

Enjoy!!!
Macdaddy


Beans and Biscuits

Book: Louisiana
Chapter: One Dish-Misc

Serves: 4

1 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 puree
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.

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 puree, 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.