Subj : Pound O' Flesh - 10
To   : All
From : Dave Drum
Date : Fri Jan 20 2023 17:33:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chilli Beans w/Rice
 Categories: Beef, Beans, Rice, Vegetables, Chilies
      Yield: 6 servings
 
      1 lb Dry pinto beans
           +=OR=+
     60 oz (4 cans) pinto beans;
           - drained
      1 lb Ground beef
      2 c  Uncooked white rice
      1    Yellow onion; chopped
      2 tb Extra virgin olive oil
      2 cl Garlic; chopped
      2 tb Chilli spice mix
      1 tb Chopped parsley
     14 oz Can crushed or whole peeled
           - tomatoes
      1    Jalapeno pepper; sliced
      1 ts Salt
      1 ts Sugar
    1/2 c  Fresh cilantro leaves
 
  COOK THE BEANS, IF USING DRY: (Stovetop Method) Put
  beans into a pot and cover with at least 3" of
  water-about 3 quarts for 2 1/2 cups of dry beans. Bring
  to a boil and then lower heat to simmer, covered, for
  about 2 1/2 hours.
  
  The cooking time will vary depending on the batch of
  beans you have. The beans are done when they are soft
  and the skin is just beginning to break open.
  
  PRESSURE COOKER METHOD: Put beans into a 4-quart or
  larger pressure cooker . Fill the pressure cooker with
  water up to the line that indicates the capacity for the
  pot (about 2/3 of the way). Cook for 30 to 35 minutes,
  until the beans are soft and the skins are barely
  breaking open.
  
  Allow the pressure cooker to cool completely before
  opening. If there is resistance when attempting to open
  the cooker, do not open it, allow it to cool further.
  Follow the directions for your brand of pressure cooker.
  
  Strain the beans from the cooking water.
  
  COOK THE RICE: When you're ready to begin making the
  chilli beans (after the dried beans are cooked), cook
  the rice. Put 2 cups of rice in a medium thick-bottomed
  pot. Add 3 cups of water (less or more depending on
  
  package instructions), 1 tablespoon of butter (for
  flavor), and a teaspoon of salt. Bring to a boil, lower
  the heat to a low simmer, cover the pot and let cook for
  
  15 minutes (again check your package instructions).
  
  Remove from heat, keep covered, and let steam for 10
  minutes.
  
  SAUTE THE ONIONS: In a large skillet, sauté onions in 2
  tablespoons of olive oil until translucent on medium
  high heat, about 4 minutes. Add the garlic and chilli
  powder and cook for 1 minute more.
  
  Remove the onions to a bowl.
  
  BROWN THE MEAT: Increase the heat to high, and add the
  meat to the same pan used to cook the onions. Let cook
  for a 1-2 minutes without moving so that the meat gets
  browned, then turn to brown on the other sides.
  
  COMBINE MEAT AND ONIONS, ADD TOMATOES AND JALAPEÑO: Add
  the onions and garlic back to the pan. Taste for
  spiciness and add more chilli powder if desired.
  
  Add the tomatoes, the sliced jalapeno pepper, the
  chopped parsley, 1 teaspoon of salt, and 1 teaspoon of
  sugar to counteract the acidity of the tomatoes. Stir to
  combine.
  
  ADD THE COOKED BEANS AND SIMMER: Once the beans are
  cooked, drain them. Add the beans to the meat and
  onions, adding another teaspoon of salt as the beans go
  in.
  
  Simmer for 5 to 10 minutes, tasting and adding more salt
  if needed to taste.
  
  SERVE: Stir in cilantro leaves right before serving, or
  sprinkle on top. Serve over rice or with warm corn
  tortillas.
  
  By: Elise Bauer
  
  RECIPE FROM: https://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Honesty is the best image. -- Tom Wilson
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