Thursday, March 29, 2007

Recipe Time Again

Since I feel stupid posting recipes over on Roll Bama Roll, I'll still do that here. I've actually gotten back to cooking more (Mom got me an awesome crockpot for Christmas, so I've got that going for me) and have a crazy scheme to make next year a "52 Chilis in 52 Weeks" affair, so maybe I'll be posting up some good stuff. Or maybe I'll do three and go back to talking about Alabama football all the time again. Anywho, here's one for "Taco Bean Soup" that I got out of the paper a long time ago. It's something that a local pub that has since closed down was known for, so I'm glad I found the little newspaper clipping that I'd been holding onto forever.

Taco Bean Soup

3 lbs hamburger meat, browned
2 green bell pepers, diced and grilled
1 large yellow onion, diced, sauteed in virgin olive oil
3 packets taco seasoning
2 small cans black beans
2 small cans kidney beans
2 small cans pinto beans
2 small cans red beans
2 16 oz cans tomato sauce
2 16 oz cans whole yellow kernel corn
2 14.5 oz cans diced tomatoes
2 tbs pepper
1 tbs salt
2 cups water

Saute onions and bell peppers in virgin olive oil.

Add onions and bells peppers to meat as it browns.

Stir in taco seasoning.

Stir in cans of beans (Note: Do not drain the canned beans; use the liquid).

Add tomato sauce, corn, diced tomatoes, salt, pepper and water.

Simmer, about two hours.

(Note: "Small" cans of beans typically have 15.5 or 16 ounces per can.)

I actually cut that in half because the recipe makes a ridiculously large amount (though I did use 2lbs of meat and 2 taco seasoning packets, so not strictly in half).