Ranchero bean casserole

Yield: 1 servings

Measure Ingredient
1 pounds Dry pinto or red kidney beans 3 tbs butter or bacon drippings
1½ cup Thinly sliced onioins
1 tablespoon Chili powder
½ cup Packed Domino brown sugar
¼ teaspoon Pepper
1½ pounds Beef steak, cubed
2 eaches Cloves garlic crushed
\N \N Lrg. can tomatoes, broken up
1 tablespoon Salt
1 tablespoon Cider vinegar
1 cup Diced green peppers



Wash beans. Soak over night. Drain beans, add fresh water, cover and bring slowly to boil. Simmer over low heat 1 hour or until beans are tender. Drain, reserving one cup bean liquid. Brown cubes of beef in butter. Remove. Saute onions, green peppers and garlic five minutes.

Add chili powder, tomatoes, sugar, salt, pepper and vinegar. Mix well. Stir tomato mixture into beans. Pour into 4-quart casserole or roasting pan. Top with browned beef cubes. Cover and bake at 350 degrees 1½ hours or until beef cubes are tender. Add some bean liquid if necessary while casserole bakes.

Submitted By EARL SHELSBY On 01-26-95

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