Mexican Beef And Beans - cooking recipe

Ingredients

1 lb. pinto beans
3 c. water (to start)
2 Tbsp. shortening
2 lb. stew meat
1 large onion, chopped
2 cloves garlic, chopped
1 tsp. salt
1/2 (4 oz.) can California green chillies, rinsed and chopped
1/2 tsp. ground cumin
3 tsp. chili powder
1 large can (15 oz.) tomato sauce

Preparation

Soak beans overnight or boil for 2 minutes and let soak 1 hour.
Brown meat well
on
all
sides.
Saute
onions until limp and
lightly
browned.
Add garlic, salt, chillies, cumin and chili powder.
Return
meat
to pan.
Add beans, including the liquid.
Cover
and
simmer
slowly until beans are almost tender, about 2
hours,
adding
water if needed to keep beans covered. Add tomato
sauce
and
cook until beans are tender, about 1 hour longer.
Serves 6.