Mexican Beef And Beans

• 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

1. Soak beans overnight or boil for 2 minutes and let soak 1 hour.
2. Brown meat well
3. on
4. all
5. sides.
6. Saute
7. onions until limp and
8. lightly
9. browned.
10. Add garlic, salt, chillies, cumin and chili powder.
11. Return
12. meat
13. to pan.
14. Add beans, including the liquid.
15. Cover
16. and
17. simmer
18. slowly until beans are almost tender, about 2
19. hours,
20. adding
21. water if needed to keep beans covered. Add tomato
22. sauce
23. and
24. cook until beans are tender, about 1 hour longer.
25. Serves 6.

pinto beans, water, shortening, stew meat, onion, garlic, salt, green chillies, ground cumin, chili powder, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=511155 (may not work)