Dry beans:
- 1/4 lb kidney
- 1/4 lb white
- 1/4 lb pink
- 1/4 lb black
- 1/4 lb red
- 1/4 lb pinto
- 1/4 lb cranberry
- 1/4 lb navy
- 1 lb bacon, cut into pieces
- 5 large onions, chopped
- 1 jar minced garlic
- 1/4 cups coriander
- 1/4 cups cinnamon
- 1/4 cups paprika
- 1/4 cups cayenne pepper
- 1/2 cups dried red peppers
- 1 can non-alcoholic beer
- 5 lb ground beef
- 1 gal.can Italian plum tomatoes, w/juice salt to taste
THIS RECIPE WILL FEED A WHOLE TROOP.
In a large pot, soak the beans together overnight in water to cover. Drain and add fresh water to cover. Cook at simmer 1 1/2 hours. Heat a #14 Dutch oven and fry bacon until just beginning to crisp. Add onions and garlic. Cook over medium heat for 5 minutes. Add all spices and cook another 5 minutes. Add tomatoes and juice and the n/a beer. Simmer 1/2 hour. Divide meat into three batches and brown in large skillet. Drain and add to tomato mixture. When the beans are fully cooked, drain, reserving liquid, and add to meat/tomato mixture. Salt to taste and simmer 1 hour. Add bean liquid as necessary.