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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is a dish my friend Susan served us when we went to eat at her house. She said she got it out of Southern Living but I don't know which issue as this was several years ago. Ingredients:
1 (12 ounce) package black beans |
2 cups onions, chopped and divided |
12 cloves garlic |
2 (20 ounce) cans whole tomatoes, chopped & undrained |
1 lb ground beef |
1 green pepper, chopped |
1 teaspoon salt |
1 teaspoon black pepper |
2 tablespoons chili powder |
1 tablespoon ground cumin |
1/8 teaspoon crushed red pepper flakes |
tortilla chips |
grated cheese |
thinly sliced lettuce |
mashed avocado |
sour cream |
Directions:
1. In a large cast-iron pot, cover the black beans with water and bring to a boil.
2. Turn off heat; let the beans soak for at least four hours.
3. Turn on heat; add 1 1/2 cups onions and 8 cloves garlic; simmer until beans are tender.
4. Drain liquid from beans (beans an be cooked in advance and frozen until needed).
5. Add tomatoes to beans and cook on low heat.
6. Meanwhile, brown ground beef in skillet with remaining onion, green pepper, 4 cloves garlic, salt, pepper, chili powder, cumin and red pepper.
7. Drain off fat and add meat mixture to beans and tomatoes.
8. Heat through.
9. Serve on individual plates.
10. Garnish with accompaniments.
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