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# Entree Recipes: California Chuckwagon Beans
- URL: https://www.foodconsumer.org/california_chuckwagon_beans_0605110955/
- Published: 2011-06-05T10:55:00.000Z
- Updated: 2026-09-22T15:55:02.000Z
- Description: Cook two pounds of red kidney or pink beans, then stir in onions and garlic sauteed with chili powder, dry mustard and cumin, plus tomato sauce and vinegar, and simmer 15 minutes. Twelve servings, each with 18 g protein and 14 g fiber. From calbeans.org.
- Author: Food Consumer
- Tags: Entrees Calbeans, Recipes & Dining, #vivvo-import

**2 pounds dry red kidney or pink beans** 
**3 medium onions, chopped** 
**1 clove garlic, minced** 
**1 tablespoon margarine or vegetable oil** 
**2 tablespoons chili powder** 
**1 tablespoon dry mustard** 
**1/2 teaspoon cumin** 
**2 1/3 cups tomato sauce** 
**1/4 cup vinegar**

Soak and cook beans by preferred method. Sauté onions and garlic in margarine or oil until clear, not browned; stir in chili powder, mustard and cumin; add tomato sauce, sugar, vinegar and 1 tablespoon water; add slowly to cooked, drained beans. Cook slowly for 15 minutes, or until flavors are blended. Makes 12 servings.

Chef’s tip: For protein balance, add bits of meat to bean dishes or if you want them vegetarian, add cheese.

**Nutritional Information per Serving:**  
Calories-310, (From Fat-8%), Protein-18 g, Carbohydrate-56 g, Fat-3 g, Sodium-305 mg, Potassium-1018 mg, Dietary Fiber-14 g, Calcium-110 mg, Iron-5 mg, Vitamin A-913 iu, Vitamin C-10 mg, Cholesterol-0 mg

Source: calbeans.org/republished with permission