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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 25 |
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Directions: Pick over and wash beans. Put in large pot and cover with 4 qts. cold
water. Soak over night. Wash and drain. Cover with water, bring to a bowl
over high heat, lower heat and simmer for 2 hours or until tender. Cook
bacon in a large skillet, drain and crumble. Put next 7 ingredients in
skillet and saut=82e for 5 minutes. Add tomatoes and beer, simmer. In
another skillet saut=82e ground beef until no longer pink. When beans are
tende= r drain, reserving liquid. Add meat, bacon and vegetables to beans.
Simmer over low heat until hot, adding bean liquid if necessary.
| Ingredients:
1/4 Pound(s) Kidney beans
1/4 Pound(s) White beans
1/4 Pound(s) Pink beans
1/4 Pound(s) Black beans
1/4 Pound(s) Red beans
1/4 Pound(s) Pinto beans
1/4 Pound(s) Cranberry beans
1/4 Pound(s) Navy beans
1 Pound(s) Bacon
5 large Onions, peeled
2/3 Cup(s) Garlic, minced
1/4 Cup(s) Coriander seeds, toasted
1/4 Cup(s) Cinnamon
1/4 Cup(s) Paprika
1/4 Cup(s) Cayenne pepper
1/2 Cup(s) Dried Poblano Chili peppers
1 Can(s) 108 oz Italian tomatoes
12 Ounce(s) Beer
5 Pound(s) Lean ground beef |
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