Pinto Bean Special
Source of Recipe
Four Corners Festival Cortez Co 1967
Recipe Introduction
Grand Award Blue Ribbon Winner
List of Ingredients
3 Cups Pinto Beans, cooked
2 Cups Cooked tomatoes or tomato sauce
3 Tbsp Sugar
1/2 tsp chili powder
1/4 brick of chili (1/4 lb)
Meat Sauce:
1 lb ground beef
1/2 med green pepper, chopped
1 med onion, chopped
3 tbsp fat
2 tsp salt
pepper to taste
In a large sauce pan, mix beans (which may be left over from a dish of regularly cooked pinto beans) tomatoes, chili, sugar and chili powder and simmer very slowly. In a skillet put the 3 Tbsp fat. When hot, brown the ground beef slightly, adding the onion and green pepper, stirring often. Add salt and pepper. Drain off any accumulated fat. Mix the meat sauce into the bean mixture and simmer for 35-40 minutes, stirring occasionally, being careful not to let it scorch.
Just before ready to serve, mix this batter:
1 1/4 cup pancake mix
3/4 cup corn meal
1 egg beaten
1/2 tsp salt
1 1/2 cup milk
1 Tbsp fat
Bake large pancakes on hot griddle or as waffles in a waffle iron. To serve, place large pancakes or waffles on individual dinner plates and top generously with the bean and meat mixture. If there's not enough time to make pancakes or waffles, it is also good served over large buns, split and lightly toasted. Recipe
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