Last night dinner was a hit even with the picky eater. You see he hates Mexican food! But he really like the red sauce that I made. The additions I made to the sauce was Fresh cilantro and 1 can of tomato paste and 2 chicken bouillon cubes. Then when the sauce has been cooking for a few hours I took an emulsion blender and made it into one smooth sauce. You can also achieve this by putting it in the blender(be careful so you don't burn yourself).
Tonight is Cowboy Beans and Mexican Corn Bread:
Cowboy Beans--Serves 8-10
1 pound dried pinto beans, soaked overnight
1 small yellow onion, diced
1 pound lean ground beef or turkey (optional)
1 red bell pepper, seeded and chopped
1-2 tablespoons Worcestershire sauce (Lea & Perrins, made in the USA is gluten free)
2 tablespoons chili powder
2 teaspoons kosher salt
1 teaspoon dry mustard
1/2 teaspoon black pepper1 (10-ounce) can Rotel, or traditional chopped tomatoes, your choice
1-2 tablespoons apple cider vinegar
7 cups water
sliced jalapenos, optional
Sort pinto beans, and soak overnight in lots of fresh water. If you live in a climate where the house gets terribly hot overnight, put the beans in the refrigerator to soak to keep icky bacteria from accumulating.In the morning, drain your beans, and pick out any that have split open, or look discolored and shrively.Pour into a 6 quart slow cooker. Brown hamburger and onion on the stove, and drain fat. While the meat is cooking, add the rest of the ingredients into your slow cooker. Start with 1 tablespoon of Worcestershire sauce and apple cider vinegar. Add the meat, and top with 7 cups of fresh water. Stir to combine. Cover and cook on low for 8-10 hours, or on high for about 6. If you'd like your beans to have more of a tang, add some more Worcestershire sauce and apple cider vinegar. Top with sliced jalapenos, if desired.
So we will see if the troops like this one. Stay tuned for the verdict on this one!