For the pickled beans, place beans in medium heatproof bowl. Combine
Place pinto beans in bottom of crock pot.<
br>Stir occasionally.
Serve with pinto beans and cornbread(you may even
Soak 1 cup pinto beans overnight in 8 cups room-
aute 2 minutes.
Add chili powder, cumin, oregano and pepper
Melt butter in 6-quart Dutch oven.
Add onion and garlic and cook until tender, but not brown (about 8 minutes).
Add ground beef, chili powder, cumin seed, bay leaves, salt, paprika and Tabasco.
Break up meat with large cooking spoon as it cooks.
Cook until meat is brown throughout.
Add tomatoes and tomato paste and stir well.
Cover and simmer 45 minutes.
Stir in beans and simmer 15 minutes longer.
Makes 5 quarts (12 servings).
Heat oil in a 6 or 8-quart saucepan.
Add onions and cook until tender but not brown.
Add ground beef; sprinkle with chili powder, salt, paprika, Tabasco and oregano.
Cook meat until brown, breaking meat up with a fork as it cooks.
Add tomatoes and tomato paste, cover and simmer 45 minutes.
Add beans and simmer 15 minutes more.
Yields 5 quarts.
Cook beef with garlic, onion, green pepper and chili powder. Add the remaining ingredients and simmer for 1 to 1 1/2 hours, until thick.
Stir occasionally.
Serve garnished with shredded cheese.
In a frying pan, brown ground beef. Drain. Add remaining ingredients and drained ground beef into a 6 quart pot. Cover and simmer 1 to 1 1/2 hours, stirring every 15 minutes.
A note added: \"Dave likes to add fresh, chopped onions on top of his chili serving.\".
My note: I'm guessing that by \"small red beans\" he meant pinto beans.
This yields 16 (8 ounce) servings.
Fry suet in heavy kettle.
Add venison.
Cook, stirring, until browned.
Stir in remaining ingredients.
Add enough water to cover.
Cook slowly for 4 to 5 hours, stirring occasionally, adding water as needed for desired consistency.
Serve with pinto beans.
Freezes well.
Combine beans, water, and onion in a large dutch oven.
Bring to a boil, cover, and remove from heat for 2 hours (or soak beans in cold water overnight) Return to heat, bring to a boil, and simmer slowly until beans are very tender, about 3 hours.
Coarsely mash beans with a potato masher, and add bacon drippings; mix well.
Continue cooking, stirring frequently, until beans are thickened and fat is absorbed.
Salt to taste.
Fry beef fat in heavy skillet; add meat and brown.
Add seasonings.
Add enough water to cover meat.
Cook slowly 4 to 5 hours, stirring occasionally.
Add remaining water as needed. Serve with pinto beans.
Serves 8.
Uncover and mix in the pinto beans, tomato, lime juice, salt and
Brown meat and onion in butter until done.
Add beans and cook 10 minutes.
Mix last 4 ingredients and add to other mixture. Cook over low heat, stirring frequently, for 45 minutes.
Makes about 8 servings.
Preheat oven to 375 degrees F (190 degrees C).
Place each tortilla in a non-stick tortilla bowl maker; bake for 12 minutes. Allow to cool and remove from bowl maker.
Prepare chicken strips according to package directions.
Prepare rice according to package directions.
Divide chicken strips, beans and rice, and pico de gallo among the tortilla bowls. Garnish with shredded cheese, avocado slices, and jalapeno slices. Top with avocado ranch dressing.
Mix ingredients together and form into balls.
Drop into pinto beans and cook until meatballs are done and liquid is thickened.
Sprinkle top side of salmon with paprika, salt and a heavy
In a Dutch oven, fry the suet until crisp.
Add steak cubes and brown.
Add seasonings and water.
Heat to a boil.
Reduce heat; cover and simmer 1 1/2 hours.
Skim off fat.
Stir in cornmeal and simmer, uncovered, for 30 minutes.
Stir occasionally.
Serve with pinto beans or cornbread.
Serves 8 to 10.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
Add onion, pancetta, and garlic; saute 5 minutes or until pancetta browns.
Stir in kale, pepper, and salt.
Add beans and broth; bring to a boil.
Cover, reduce heat, and simmer 15 minutes or until kale is tender (mine didn't take nearly so long!).
Uncover and cook 10 minutes or until liquid almost evaporates.
saute garlic and crushed red pepper
add swiss chard, cover (4 min).
add beans and tomatoes (4 min).
salt, pepper, lime.
simmer until sauce is reduced.