Bush's Best Chili Beans Pinto Beans In Mild Chili Sauce

Prepared Pinto Beans, Water, Contains Less Than 2% of: Salt, Modified Corn Starch, Tomato Paste, Spices, Corn Oil, Sugar, Garlic Powder, Onion Powder, Extractive of Paprika.

Bush's Beans Pinto Beans in Mild Chili Sauce, 27 Ounces 27-ounce Bush Beans Pinto Beans flavored with Mild Chili Sauce Gluten free with 6g of plant protein per serving A good source of fiber Made with the highest quality ingredients for any chili recipe or pinto beans recipe Bring to a cookout or party or serve at home for family friendly dinners Perfect for soups, stews, chilis, and more Bush's Beans offers different types of chili beans flavors - redbeans in hot chili sauce, kidney beans in spicy chili sauce, mixed chili beans, black beans in mild chili sauce, and more Must-Try Recipe: Southwestern Style Pinto Bean Nachos When it comes to nachos, the Southwest makes ‘em best. Luckily, you can enjoy them no matter where you are on the map thanks to this recipe featuring Bush's® Southwestern Style Pinto Beans®. Prep Time: 15 min. | Cook Time: 10 min. | Serves: 4 Ingredients: 1 pkg (12 oz) sauceless precooked pulled pork (optional) 1 can (27 oz) Bush's® Pinto Beans in Mild Chili Sauce, drained 1 head iceberg lettuce, rinsed, dried and finely chopped 1 pkg (12 oz) yellow corn tortilla chips 1/2 small red onion, diced 2 small tomatoes, diced 1 container (8 oz) white cheese dip Pickled jalapeño slices Fresh cilantro, chopped Directions: Heat: Follow package directions to reheat fully cooked pulled pork. Set aside. Heat or microwave beans according to can directions till warm. Combine: Mix beans and pork together in a large bowl. Layer: Chop lettuce and divide between four dinner plates. Layer desired amount of tortilla chips on top of lettuce. Layer pork and beans mixture on top of the tortilla chips. Garnish: Top with red onion, diced tomatoes and white cheese sauce. Add pickled jalapeño and cilantro for extra flavor. Note: Pulled pork can be optional. Nutritional information includes pork.