| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meat |
12 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef in 1-inch cubes |
| 1 |
lb |
Fresh pork |
| 2 |
tb |
Oil or beef suet |
| 1 |
md |
Onion; chopped finely |
| 4 |
|
Cloves garlic; chopped fine |
| 3 |
tb |
Water |
| 1 |
qt |
Ripe tomatoes -or- |
| 1 |
cn |
(large) tomatoes; undrained |
| 1 |
c |
Chile pepper pulp -or- |
| 6 |
tb |
Chili powder mixed with |
| 1 |
tb |
Flour |
| 1 |
tb |
Oregano |
| 1 |
ts |
Cumin |
| 1 |
tb |
Salt |
| 3 |
|
Bay or laurel leaves |
| 2 |
c |
Dry red beans |
| 1/3 |
lb |
Salt pork -or- |
| 3 |
tb |
Beef suet |
| 1/4 |
ts |
Oregano |
INSTRUCTIONS
BEANS
In large covered cooking pot, melt beef suet & brown onion & garlic. Add
meat & water. Cover & steam well for 5 minutes. Rub tomatoes through
colander & add to meat. Stir in chili pepper pulp & cook 20 minutes (if
using chili powder, mix powder & flour into enough cold water to form paste
before adding to meat). Stir until smooth & add meat. Add oregano, cumin,
salt & bay leaves & cook slowly about 2 hours. Add a little water to keep
from burning but add as little as possible. Serve over beans. BEANS: Sort
beans carefully, throwing away bad ones. Soak beans overnight in room
temperature water. Drain off water & place beans in large cooking pot &
cover with fresh cold water. Add salt pork & oregano. Boil over medium heat
4-6 hours or until beans are nice & tender. Add water as water boils away.
Remove from water & drain. Serve by pouring chili sauce over beans. Never,
under any circumstances, cook beans with the chili sauce. (If you are in a
hurry, use 2 lbs canned red beans. In this case drain beans & put in a pot
& fill with cold water. Add salt pork & oregano & boil for 5 minutes. Drain
& serve with the chili sauce.)
BILL BROTHERS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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