Servings
25 s
Ingredients
- Anne Rosensweig's
- 1/4 pound Ea of the following dried
- Beans:kidney, white, pink
- Black, red, pinto,cranberry
- And navy
- 1 pound Bacon
- large Onions -- peeled/chopped
- 2/3 cup Minced garlic
- 1/4 cup Coriander seeds --
- Ground/toast
- 1/4 cup Ground cinnamon
- 1/4 cup Paprika
- 1/4 cup Cayenne pepper -- or to
- Taste
- 1/2 cup Ground dried Poblano chili
- Peppers
- 108 ounce (#10 can) Italian plum..
- Tomatoes -- with juice
- 12 ounce Beer
- Salt to taste
Directions
- In a large pot, soak the beans together overnight in water to cover.
- Drain and add fresh water to cover.
- Cook at a simmer for 1 1/2 hours or until beans are just tender.
- While the beans are simmering, heat a large skillet.
- Mince the bacon and cook it until it begins to crisp.
- Add the onions and garlic and cook over medium heat for 5 minutes.
- Add all the spices and the ground Poblanos and cook another 5 minutes.
- Add the tomatoes with their juice and the beer.
- Simmer for half an hour.
- In another pan, cook the beef until the pink color disappears.
- Drain adn add it to tomatoe mixture.
- When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture.
- Salt to taste and let the mixture simmer for about 1 hour.
- If it is too dry, add some of the bean liquid.
- Recipe By : File ftp://www.idiscover.
- co.
- uk/pub/food/mealmaster/recipes/mmdja006.biz