Ranchero bean casserole
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dry pinto or red kidney beans 3 tbs butter or bacon drippings |
| 1½ | cup | Thinly sliced onioins |
| 1 | tablespoon | Chili powder |
| ½ | cup | Packed Domino brown sugar |
| ¼ | teaspoon | Pepper |
| 1½ | pounds | Beef steak, cubed |
| 2 | eaches | Cloves garlic crushed |
| Lrg. can tomatoes, broken up | ||
| 1 | tablespoon | Salt |
| 1 | tablespoon | Cider vinegar |
| 1 | cup | Diced green peppers |
Directions
INGREDIENTS
DIRECTIONS
Wash beans. Soak over night. Drain beans, add fresh water, cover and bring slowly to boil. Simmer over low heat 1 hour or until beans are tender. Drain, reserving one cup bean liquid. Brown cubes of beef in butter. Remove. Saute onions, green peppers and garlic five minutes.
Add chili powder, tomatoes, sugar, salt, pepper and vinegar. Mix well. Stir tomato mixture into beans. Pour into 4-quart casserole or roasting pan. Top with browned beef cubes. Cover and bake at 350 degrees 1½ hours or until beef cubes are tender. Add some bean liquid if necessary while casserole bakes.
Submitted By EARL SHELSBY On 01-26-95
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