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| 1/4 x ca. 450 g | Each of the following beans: Kidney; White, Pink, Black, Red; Pinto, Cranberry, Navy |
| 1 x ca. 450 g | bacon |
| 5 gross | onions peeled, chopped |
| 2/3 Tasse | Garlic minced |
| 1/4 Tasse | Coriander seeds; toasted And ground |
| 1/4 Tasse | cinnamon |
| 1/4 Tasse | paprika |
| 1/4 Tasse | Cayenne pepper or to taste for the timid tongue |
| 1/2 Tasse | Dried Poblano Chili peppers; ground |
| 1 Dose | 108 oz Italian tomatoes W/juice |
| 12 x ca. 30 g | beer |
| 5 x ca. 450 g | lean ground beef |
| | salt |
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Pick over and wash beans. Put in large pot and cover with 4 qts. Cold water. Soak over night. Wash and drain. Cover with water, bring to a bowl over high heat, lower heat and simmer for 2 hours or until tender. Cook bacon in a large skillet, drain and crumble. Put next 7 ingredients in skillet and saut‚e for 5 minutes. Add tomatoes and beer, simmer. In another skillet saut‚e ground beef until no longer pink. When beans are tende= r drain, reserving liquid. Add meat, bacon and vegetables to beans. Simmer over low heat until hot, adding bean liquid if necessary.
From the MealMaster recipe list. Downloaded from Glen's Mm Recipe Archive,
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