| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Portuguese |
Chili, Portuguese, Hawaii |
4 |
Servings |
INGREDIENTS
|
|
-MARY WILSON BWVB02B |
| 2 |
c |
Dried kidney beans |
| 1 |
ts |
Cooking oil or bacon drippings |
| 1 |
md |
Onion; chopped |
| 3 |
cl |
Grlic; mashed |
| 1 1/2 |
lb |
Ground chuck or linguesa |
| 1 |
cn |
(8 oz.) tomato sauce or tomato paste 1/8 tsp. cloves |
| 1 |
tb |
Chili powder (or less) |
|
|
Salt and pepper to taste (about 2 tsp. salt) |
|
|
Fresh parsley or bell pepper chopped |
| 1 |
sm |
Hot red pepper |
INSTRUCTIONS
Soak beans overnight, if desired, then cook until tender. Brown onion
and garlic in oil. Add ground chuck and brown lightly. Add tomato sauce,
cloves, chili powder, salt and pepper, parsley and whole red pepper. Boil
for 10-15 minutes. Add beans and cook for 25 minutes or longer. Serve with
Portuguese bread.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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