| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Italian | Vegetable | 25 | Servings |
INGREDIENTS
| 1/4 | lb | Each of the following beans: Kidney; White, Pink, Black, Red; Pinto, Cranberry, Navy |
| 1 | lb | Bacon |
| 5 | lg | Onions; peeled and chopped |
| 2/3 | c | Garlic; minced |
| 1/4 | c | Coriander seeds; toasted And ground |
| 1/4 | c | Cinnamon |
| 1/4 | c | Paprika |
| 1/4 | c | Cayenne pepper or to taste for the timid tongue |
| 1/2 | c | Dried Poblano Chili peppers; ground |
| 1 | cn | 108 oz Italian tomatoes W/juice |
| 12 | oz | Beer |
| 5 | lb | Lean ground beef |
| Salt to taste |
INSTRUCTIONS
Pick over and wash beans. Put in large pot and cover with 4 qts. cold water. Soak over night. Wash and drain. Cover with water, bring to a bowl over high heat, lower heat and simmer for 2 hours or until tender. Cook bacon in a large skillet, drain and crumble. Put next 7 ingredients in skillet and saut=82e for 5 minutes. Add tomatoes and beer, simmer. In another skillet saut=82e ground beef until no longer pink. When beans are tende= r drain, reserving liquid. Add meat, bacon and vegetables to beans. Simmer over low heat until hot, adding bean liquid if necessary. Date: Wed, 05 Jun 1996 14:17:32 -0700 From: Jo & Pete <jopete@odyssee.net> MM-Recipes Digest V3 #156 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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