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Categories:
oil zucchini garlic pinto beans dark red kidney beans tomatoes frozen corn peppers barbecue sauce water CHEDASHARP
Viewed: 72 - Published at: 5 years agoIngredients
- 3/4 cup oil
- 2-1/2 qt. zucchini, cut in half, sliced
- 2 cups garlic, minced
- 1-1/4 gal. pinto beans, drained
- 1-1/4 gal. Canned dark red kidney beans, drained
- 1 gal. canned diced tomatoes, drained King Sooper's 1 lb For $0.99 thru 02/09
- 2-1/2 qt. frozen corn, thawed
- 1/2 cup Chipotle peppers, seeded, finely chopped Target 1 pkg For $2.99 thru 02/06
- 2-1/2 cups KRAFT Original Barbecue Sauce
- 1-1/4 qt. water
- 2-1/2 cups KRAFT CHEDASHARP Pasteurized Process American Cheese Shred
Method
- Heat oil in large stockpot on medium-high heat.
- Add zucchini and garlic; saute 3 to 5 minutes or until crisp-tender.
- Add beans, tomatoes, corn, peppers, barbecue sauce and water; stir until well blended.
- Bring to boil.
- Reduce heat to medium-low; simmer 10 to 15 minutes or until heated through.
- Top each serving with 1 Tbsp.
- of the cheese shreds.
