Recipe By : TJ Hill - Appetites Catered
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Entree
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Dry black beans
1 tb Salt
1/4 c Olive oil
2 c Onion -- minced
7 oz Can diced green chiles
3 lb Ground round
3/4 c Tomato paste
1 tb Red wine vinegar
1 ts Dry mustard
1 tb Garlic -- minced
1 ts Celery seed
1/2 ts Cumin seed
1/8 ts Cayenne
1/4 ts Black pepper
Place beans in a saucepot with water to cover, over a moderate flame.
Bring to a boil, simmer for 3 minutes, remove from heat, cover, and
let stand for 60 minutes. Drain, rinse with cold water, and drain
well. Sprinkle salt over the beans, add water to cover, and place
over a moderate flame. Bring to a boil, reduce heat, and simmer for
2-3 hours, until tender (adding water as needed to keep beans
covered.) Remove from heat, set aside. Heat the olive oil in a Dutch
oven, over a medium flame. Add the onions and bell peppers, heat and
stir for 5-6 minutes. Add the ground beef, heat and stir for 5-6
minutes, until all of the redness disappears. Add the beans in liquid
and the remaining ingredients. Bring to a boil, reduce heat to low,
cover, and simmer for 60-90 minutes. Season to taste with additional
salt and pepper. Serve hot.
