| 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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