| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Italian |
Casseroles |
10 |
Servings |
INGREDIENTS
| 2 |
|
Hot italian sausages |
| 2 |
cn |
(14 oz) kidney beans |
| 4 |
sl |
Bacon |
| 1 |
md |
Onion; coarsely chopped |
| 2 |
lb |
Lean ground beef |
| 4 |
|
Cloves garlic; crushed |
| 1 |
ts |
Anise seed |
| 1/2 |
ts |
Coriander seeds; crushed |
| 1/2 |
ts |
Ground cloves |
| 1 |
|
1 inch cinnamon stick |
| 1 |
ts |
Fresh ground pepper |
| 1 |
ts |
Paprika |
| 1/2 |
ts |
Ground nutmeg |
| 1 |
ts |
Ground cumin |
| 2 |
ts |
Ground oregano |
| 4 |
ts |
Sesame seeds |
| 1/4 |
lb |
Ground almonds |
| 1 |
cn |
(10 oz) chicken broth |
| 5 |
tb |
Chili powder |
| 1 1/2 |
oz |
Milk chocolate; broken up |
| 3/4 |
c |
Tomato sauce |
| 2 |
tb |
Vinegar |
| 3 |
tb |
Lemon juice |
| 1/2 |
ts |
Fennel seeds; crushed |
INSTRUCTIONS
Preheat oven to 350 F. Place the sausages in a baking dish and cook until
done, about 20 minutes; slice and set aside. Place the kidney beans in a
large pot. Fry the bacon in a saucepan. Add the onion and saute until
browned. Add the ground beef, and saute until cooked through. Mix in the
sausage. Stirring continuously, add the other ingredients in order. Pour
the mixture over the beans and bring to a boil, then lower heat and simmer
about 45 minutes. check occasionally and add water if necessary to maintain
the consistency of a chunky soup. Adjust seasonings.
Recipe by: The Homemaker's Magazine Cookbook
Posted to MC-Recipe Digest by Carol H <chussey@synapse.net> on Feb 22, 1998
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