El Paso Beans
|Dried pinto beans||1 Pound|
|Lean beef stew meat||1 Pound, cut into 0.5 inch cubes|
|Monosodium glutamate||1⁄2 Teaspoon|
|Crushed oregano||1⁄2 Teaspoon|
|Salt pork||4 Ounce, diced|
|Chopped onion||1 Cup (16 tbs)|
|Seasoned tomato sauce||16 Ounce (2 Cans Of 8 Ounce Each)|
|Garlic||3 Clove (15 gm), minced|
|Finely minced hot pickled peppers||3 Teaspoon|
Rinse beans, drain.
Add 6 cups cold water; cover and bring to boiling.
Reduce heat and simmer 1 1/2 hours.
Add meat and remaining ingredients.
Cover and simmer about 1 1/2 hours, stirring occasionally €” beans should have burst, giving soup a nice consistency.
Salt to taste.