• Pound O' Flesh - 10

    From Dave Drum@1:3634/12 to All on Fri Jan 20 17:31:00 2023
    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

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