So last night I tried a new recipe. It's not quite perfect, but it's getting there. I think it needed a little more kick. And market beans, despite a long cooking time, are still a little harder than the kidney or pinto beans you get in a can. But the consistency was perfect! I think I'll try this one again, and add some more hot peppers/chili powder.
This is the recipe I made:
2 onions, finely chopped
2 cloves garlic, peeled and crushed (*I used 3)
4 teaspoons tomato paste (I used maybe a tablespoon more and added some water to make it the consistency of tomato sauce)
4 tablespoons butter, cut into pieces
4 tablespoons all-purpose flour
1-2 teaspoons dried oregano, crushed
1 teaspoon ground cumin
1 tablespoon chili powder (*I would use possible 1/2-1 TBSP more next time)
1 (14.5 ounce) can diced tomatoes with liquid (*I might possibly leave this out, but add more tomato sauce)
2 pounds lean ground beef
2 (15.25 ounce) can kidney beans, drained and rinsed (*or @ 4 cups of red market beans)
salt to taste
ground black pepper to taste
*I also added in 2 finely chopped green chili peppers from my garden... they are more on the mild side for a pepper
In a large skillet over medium heat, combine onion, garlic, and tomato paste (and pepper). Cover and cook for 5 minutes.
Stir in butter until melted. Stir in flour, oregano, cumin, chili powder, tomatoes and beef. Cook uncovered for 8 minutes, stirring occasionally.
Stir in the beans and cook for another 4 minutes, stirring occasionally. Salt and pepper to taste.
**I then transferred everything to my crock pot and turned it on for about 2 hours to let the flavors set more.
Yummy!
Sounds good! I think I need to try it :)
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