El Paso Beans Recipe
Ingredients
| Pinto beans | 1 pound | |
| 1 pound lean beef stew meat, cut in 1/2-inch cubes | ||
| Salt | 1 Teaspoon | |
| Monosodium glutamate | 1/2 Teaspoon | |
| Oregano | 1/2 Teaspoon, crushed | |
| Salt pork | 4 Ounce, diced | |
| Onion | 1 Cup (16 tbs), chopped | |
| Seasoned tomato sauce | 2 8 Ounce | |
| Garlic | 3 Clove (5gm), minced | |
| 1 to 3 teaspoons finely minced hot pickled peppers | ||
Directions
Rinse beans, drain.
Add 6 cups cold water; cover and bring to boiling.
Reduce heat and simmer 1 1/2 hours.
Add meat and remaining ingredients.
Cover and simmer about 1 1/2 hours, stirring occasionally — beans should have burst, giving soup a nice consistency.
Salt to taste.
Add 6 cups cold water; cover and bring to boiling.
Reduce heat and simmer 1 1/2 hours.
Add meat and remaining ingredients.
Cover and simmer about 1 1/2 hours, stirring occasionally — beans should have burst, giving soup a nice consistency.
Salt to taste.
Chef
