Makes 50 1/3 cup servings or 35 1/2 cup servings. For 100 people, make 2-1/2 to 3 recipes.
2 tablespoons vegetable oil
1 pound 2 ounces onions, chopped
2 tablespoons garlic, minced
3 pounds 4 ounces canned tomatoes, crushed, low-sodium
3 tablespoons chili powder
2 tablespoons ground cumin
11 pounds ready to eat pinto beans, cooked or canned, drained (7 pound 8 ounces drained weight)
In a medium, heavy pot, heat oil. Add onions and cook, stirring often, until soft (10 minutes). Add garlic, chili powder and cumin and cook 2 minutes more. Stir in tomatoes. Bring to a boil, lower heat and simmer for 5 minutes.
If using canned pintos, rinse to partially remove salt. In a food processor, purée beans, adding small amount of the tomato sauce to thin. Leave some beans whole. Put beans into pot with remaining sauce and heat, stirring often.
Nutrient Analysis Per Serving: (Portion size 1/3 cup) Calories 103, Protein 6 g, Fat 1 g, Carbohydrate 18 g, Sodium 151 mg