 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 14 |
|
NOTE: if diarist spells the animal muskox in the diary, change the recipe title and ingredient back to one word Ingredients:
2-1/2 cups dried pinto beans |
2 pounds ground musk ox, buffalo or lean beef (90% lean) |
1 large onion, chopped |
3 garlic cloves, minced |
2 tablespoons chili powder |
2 teaspoons italian seasoning |
2 teaspoons ground mustard |
1 teaspoon crushed red pepper flakes |
1 teaspoon curry powder |
1 teaspoon seasoned salt |
6 cups water |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (6 ounces) tomato paste |
Directions:
1. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid; set beans aside.
2. In the Dutch oven, cook meat over medium heat until no longer pink; drain. Add the beans, onion, garlic, seasonings and water. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender.
3. Stir in tomatoes and tomato paste; heat through, stirring occasionally. Yield: 14 servings (3-1/2 quarts).
|
|