Tex-Mex Beans

3/4 c Water

1 c Onion chopped

1 T Garlic clove minced

15 oz Garbanzo canned

15 oz Kidney beans canned

16 oz Tomato Sauce, canned

4 oz Canned chilies

2 t Chili powder

1/4 t Salt

1 1/2 T Cornstarch

In a 10 inch fry pan combine the water, onion and garlic. Bring to a boil; reduce heat to simmer cover and cook for 5 minutes until onions are tender. Stir in the beans, tomato sauce, green chili peppers, chili powder and salt. Cover and simmer for about 10 minutes to heat all ingredients. In a separate bowl combine cornstarch with 1 tbs of water to smooth paste. Stir into the fry pan while stirring to thicken sauce.