| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Mexican |
Mexican, Beans, Beef, Chili |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Pinto beans, dried; or red |
|
|
;kidney or similar beans, |
|
|
;soak overnight and drain |
| 2 |
lb |
Beef, lean stewing; cut into |
|
|
;cubes |
| 2 |
|
Bay leaves |
| 2 |
lg |
Onion; sliced |
| 1 |
cl |
Garlic; finely chopped |
| 2 |
tb |
Oil |
| 5 |
|
Tomato; peeled, seeded and |
|
|
;chopped, or 3 cups tomato |
|
|
;sauce |
| 2 |
ts |
Salt |
| 1 |
tb |
Cornstarch; or 2 tablespoons |
|
|
;cornmeal |
| 1/4 |
ts |
Oregano, dried |
| 1/4 |
ts |
Sage, dried |
| 1/4 |
ts |
Ground cumin |
| 1 1/2 |
ts |
Pepper |
| 1 |
tb |
Chili powder |
INSTRUCTIONS
SILVER XPRESS MAIL SYSTEM 5
Put the beans and the meat in enough water to cover them, and bring to a
boil. Add the bay leaves, onion and garlic, and continue cooking over
moderate heat until the beans are tender--about two hours.
Heat a skillet, then add the oil. Stir in the tomato, salt, cornstarch
or cornmeal, herbs and seasonings. Mix them thoroughly and simmer for five
minutes. Add the mixture to the beans and simmer for one more hour. misc05
Source: George C. Booth; The Food and Drink of Mexico
MMed by: earl.cravens@salata.com Beach, CA * 310-543-0439 28.8k (1:102/125)
® ¯ BBS: Sound Advice (816) 436-4516 Date: Fri, 12-23-94 (14:12) Number:
17926 Refer: 0 To: ALL From: EARL CRAVENS Subj: misc06 Asian Conf:
InterCook (823) Read: No Status: Public
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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