| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Arab | Meat | 4 | Servings |
INGREDIENTS
| 1 | c | Pinto beans, dried |
| 1 | t | Paprika |
| 5 | c | Water |
| 1 | Whole nutmeg, ground | |
| 2 | T | Lard |
| 1 | t | Cumin |
| 1 | T | Bacon drippings |
| 2 | t | Oregano, dried pref. |
| Mexican | ||
| 1 | Onion | |
| 4 | T | Sesame seeds |
| 12 | oz | Pork sausage, country-style |
| 1 | c | Almonds, blanched skins |
| removed | ||
| 1 | lb | Beef, coarse grind |
| 12 | Whole dried red chiles | |
| 4 | Cloves garlic | |
| 1 1/2 | c | Chile Caribe |
| 1 | t | Anise |
| 1 1/2 | oz | Milk chocolate, small pieces |
| 1/2 | t | Coriander seeds |
| 1 | 6-oz tomato paste | |
| 1/2 | t | Fennel seeds |
| 2 | T | Vinegar |
| 1/2 | t | Cloves, ground |
| 3 | t | Lemon juice |
| 1 | 1-inch cinnamon stick | |
| ground | ||
| 1 | Soft tortilla, chopped | |
| 1 | t | Black pepper, freshly ground |
| Salt |
INSTRUCTIONS
Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight. Check the beans occasionally and add water as necessary to keep them moist. Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water. Bring to a boil over medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked but still firm. Check occasionally and add water if necessary. Drain the beans, reserving the cooking liquid. Melt the lard in a heavy skillet over medium heat. Add the beans and lightly fry them in the lard. Set aside. Melt the drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent. Combine the sausage and the beef with all the spices up through the oregano. Add this meat-and-spice mixture to the pot with the onion. Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned. Add the reserved bean-cooking liquid to the pot. Stir in all the remaining ingredients. Bring to a boil, then lower the heat and cook, uncovered, for 1/2 hour longer. Stir occasionally. Add water only if necessary to maintain the consistency of a chunky soup. Taste when curiosity becomes unbearable and courage is strong. Adjust seasonings. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 511
Calories From Fat: 283
Total Fat: 33.1g
Cholesterol: 5.2mg
Sodium: 658.8mg
Potassium: 996.7mg
Carbohydrates: 44.8g
Fiber: 11.9g
Sugar: 15.4g
Protein: 15.8g