Yield: 25 Servings
|¼ pounds||Each of the following beans: Kidney; White, Pink, Black, Red; Pinto, Cranberry, Navy|
|5 larges||Onions; peeled and chopped|
|⅔ cup||Garlic; minced|
|¼ cup||Coriander seeds; toasted And ground|
|¼ cup||Cayenne pepper or to taste for the timid tongue|
|½ cup||Dried Poblano Chili peppers; ground|
|1 can||108 oz Italian tomatoes W/juice|
|5 pounds||Lean ground beef|
|Salt to taste|
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@...>
MM-Recipes Digest V3 #156
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .