| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Mexican |
Mexican, Main dish, Soups |
5 |
Servings |
INGREDIENTS
| 1 |
lb |
Pinto beans |
| 8 |
c |
Boiling water |
| 1 |
ts |
Garlic salt |
| 1 |
ts |
Onion salt |
| 1/4 |
ts |
Thyme |
| 1/4 |
ts |
Marjoram |
| 10 1/2 |
oz |
Can beef broth |
| 16 |
oz |
Can tomatoes |
| 1 |
pk |
(1-5/8 oz)chili seasoning mx |
| 1 |
c |
Hot water |
INSTRUCTIONS
Rinse, sort and soak beans overnight. drain and empty them into a large
pot; add boiling water, garlic and onion salts, thyme and marjoram. Cover
and simmer until beans are tender, about 3 hours. (Don't let beans boil
dry;add hot water as needed.) Spoon out 3 cups of cooked beans to use
another day in another way. Mash remaining beans with their liquid. Add
remaining ingredients. Heat 10 minutes to blend flavors.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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