Preparation:
COMBINE BEANS AND WATER TO COVER IN A DUTCH OVEN, OVER A MODERATE FLAME BRING TO A BOIL, SIMMER FOR 5 MINUTES, REMOVE FROM HEAT, COVER, LET STAND FOR 60 MINUTES DRAIN, RINSE WITH COLD WATER, AND DRAIN WELL ADD WATER TO COVER AND PLACE OVER A MODERATE FLAME BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2-3 HOURS, UNTIL BEANS ARE TENDER ADD TOMATO CONCASSE AND SIMMER FOR 5 MINUTES MEANWHILE, HEAT BUTTER IN A LARGE SKILLET, OVER A MEDIUM FLAME ADD BEEF, HEAT AND STIR UNTIL LIGHTLY BROWNED REMOVE FROM HEAT AND SET ASIDE HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME ADD BELL PEPPERS AND ONIONS HEAT AND STIR FOR 5 MINUTES ADD PARSLEY AND GARLIC HEAT AND STIR FOR 3-4 MINUTES ADD ONION MIXTURE, MEAT MIXTURE, AND REMAINING INGREDIENTS TO BEANS AND PLACE OVER A MODERATE FLAME BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 60 MINUTES REMOVE COVER AND SIMMER ANOTHER 30 MINUTES SERVE HOT, WITH CORNBREAD OR BISCUITS TO THE SIDE |
