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Coffe Break



yield: 8-10 servings


1 lb        dried pinto beans
5 cups      tomatoes, chopped
1 lb        bell peppers, chopped
1- 1/2 Tbs   oil
1- 1/2 lbs   onions, chopped
2 cloves     garlic, minced
1/2 cup      parsley, chopped
2- 1/2 lbs   ground beef
1 lb         ground pork
1/3 cup      chili powder
2 Tbs        salt
1- 1/2 tsp   pepper
1- 1/2 tsp   cumin



Soak beans overnight. Drain, cover with cold water and simmer 1 hour until beans are tender.
Add tomatoes and simmer an additional 5 minutes.
Saute bell peppers in oil until tender. Add onions and cook until tender, stirring frequently.
Add garlic and parsley.
In another skillet, brown meat until crumbly. Drain meat and add to onion mixture.
Stir in chili powder and cook 10 minutes.
Add meat mixture to beans and season with salt, pepper, and cumin.
Simmer, covered, for 1 hour. Remove cover and simmer an additional 30 minutes. Skim fat.

(Los Angeles Hompa Hongwanji Buddhist Temple Cookbook, Let’s Eat!)