| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Dutch |
#23 |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Cooking oil |
| 1 |
lb |
Lean round steak, cut into bite size strips * see notes |
| 1 |
c |
Onion, chopped |
| 1 |
c |
Red or green bell peppers, chopped |
| 2 |
|
Cloves garlic, minced |
| 16 |
oz |
Kidney beans and liquid |
| 2 |
c |
Tomatoes, chopped |
| 16 |
oz |
Tomato sauce, low sodium |
| 1 |
c |
Beef broth |
| 11 |
oz |
Fried's Blackeyed Peas |
| 1 |
|
Fried's Dried Habanero Chiles, * see note, reconstituted according to package directions, seeded and finely chopped |
| 2 |
tb |
Fried's Fresh Cillantro, chopped |
| 1 |
tb |
Fried's Fresh Basil, chopped |
| 1 |
tb |
Brown sugar, packed |
| 1 |
ts |
Worcestershire sauce |
| 1 |
|
Fried's Bay Leaf |
| 1 |
c |
Niblet corn, low sodium |
|
|
Salt, to taste |
INSTRUCTIONS
In a large Dutch oven or stockpot, heat half of the oil. Brown meat in hot
oil on all sides. Remove from pan with a slotted spoon. Drain off fat. Add
remaining oil to pan, saute onion, bell pepper and garlic for 3 minutes.
Stir in cooked beef, kidney beans and liquid, chopped tomatoes, tomato
sauce, broth, blackeyed peas, habanero chiles, cilantro, basil, brown
sugar, worcestershire and bay leaf. Bring the mixture to a boil. Reduce
heat and simmer, partially covered for 35 to 45 minutes, or until
vegetables are tender. Stir in corn and salt to taste and cook 5 minutes
more. Remove bay leaf. Serve in bowls topped with shredded cheese and pass
warm tortillas.
Yield: 8 cups
TIP: HANDLING HOT PEPPERS
Use rubber gloves when handling hot peppers. The oil from the inside of the
pepper can burn any part of the body that it comes in contact with, even
your hands. Be especially careful of your eyes. Cleanse hands and gloves
thoroughly.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
NOTES : Turkey can be substituted for round steak.
Recipe by: PICK OF THE DAY SHOW #PD7722
Posted to MC-Recipe Digest V1 #370, by "Chuck and Dorothy Tapping"
<ctapping@USIT.NET> on Mon, 13 Jan 1997.
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