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Categories:Viewed: 44 - Published at: 4 years ago
Ingredients
- 2 lbs large dried red kidney beans
- 2 cups onions, finely diced
- 3 tablespoons garlic, finely diced
- 1/4 lb smoked bacon, medium chop
- 2 tablespoons chili powder (to taste)
- 5 cups beef broth
- 1 lb ripe roma tomato, finely diced
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon coriander
- salt
- pepper
Method
- Sort and wash beans.
- Cover beans plus one (1) inch with beef stock, bring to a rolling boil for five (5) minutes, turn off heat, cover and let stand one (1) hour.
- Add remaining ingredients, bring to a boil, reduce heat to a slow simmer, cover and cook about four (4) hours or until beans are tender and sauce has thickened, adding beef broth as need to keep beans slightly covered.
- Freely substitute 2 lbs small red kidney beans, or pinto beans, or a combination of the two (2).
- You may also substitute 3/4 lb of salt pork, diced, for the smoked bacon, adjusting salt as needed.
