Ingredients:
2 cups Pinto beans, dried -- or red kidney or similar beans, soak overnight and drain |
2 pounds Beef, lean stewing -- cut into cubes |
2 pieces Bay leaves |
2 large Onion -- sliced |
1 clove Garlic finely chopped |
2 tablespoons Oil |
5 medium Tomato -- peeled, seeded and chopped, or 3 cups tomato sauce |
2 teaspoons Salt |
1 tablespoons Cornstarch -- or 2 tablespoons cornmeal |
1/4 teaspoon Oregano, dried |
1/4 teaspoon Sage, dried |
1/4 teaspoon Ground cumin |
1 1/2 teaspoon Pepper |
1 tablespoons Chili powder |
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Preparation / Directions:
Put the beans and the meat in enough water to cover
them, and bring to a boil. Add the bay leaves, onion
and garlic, and continue cooking over moderate heat
until the beans are tender--about two hours.
Heat a skillet, then add the oil. Stir in the
tomato, salt, cornstarch or cornmeal, herbs and
seasonings. Mix them thoroughly and simmer for five
minutes. Add the mixture to the beans and simmer for
one more hour.
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