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Maggie's Mexican Kettle Beans
This lunch recipe will feed 6 to 8 hungry miners or maybe all of your family.
1 lb pinto beans
8 cups water
2 garlic cloves, minced
2 red onions, sliced
2 tsp salt
1/2 cup tomato sauce mixed with an equal amount of water
1-1/2 tbl chili powder
1/4 tsp of Mexican sage, black pepper, cumin seed, oregano
1/2 lb fresh pork, diced
1/2 lb beef stew meat
Cover beans with water and soak overnight. Then drain the beans and place in
a large kettle with lid. Add 1 sliced onion, 8 cups water, 1 tsp salt, and
1 minced garlic clove. Heat over medium high fire to a steady simmer. Now
place the diced pork in a skillet add a tablespoon of olive oil and brown
lightly. Add the beef and the rest of the garlic and onion and cook slowly
until onion is tender but not brown. Add tomato sauce and water mix, the
chili power and the rest of the seasonings and let cook for a few minutes.
Next, add this to the beans in the kettle, stir a few times and let cook
slowly for the next 3 hours. Check and add water as necessary to keep
beans from getting dry. Serves 6 to 8.
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