El Paso Beans
|Dry pinto beans||1 Pound (2 2/3 Cups)|
|Lean beef stew meat||1 Pound, cut into 1/2 inch cubes|
|Monosodium glutamate||1⁄2 Teaspoon|
|Crushed oregano||1⁄2 Teaspoon|
|Salt pork||4 Ounce, diced|
|Chopped onion||1 Cup (16 tbs)|
|Canned seasoned tomato sauce||16 Ounce (2 Cans, 8 Ounce Size / 2 Cups)|
|Garlic||3 Clove (15 gm), minced|
|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.