Saturday 19 February
Barbara's take on Holt's master recipe.
Two cups of pinto beans get an overnight soak and then go into the Canadian Tire slow-cooker on low at 10 AM or so. In a separate pan fry 2 chopped onions, 1 lb. ground venison, 1 diced green pepper, and a minced clove of garlic until all pink disappears; stir in a couple of tablespoonsful each of coriander and cumin, salt, and up to a tablespoon of dried New Mexican chile. Then add a big can of crushed tomatoes and cook down until it's nice and thick. About 2 hours before you want to eat, dip out and reserve extra bean water, then add pan of tomatoey goop to crock; let simmer, adjusting level with bean water if necessary. At the end, add a tablespoonful of red wine vinegar and more salt to taste.
Perfect for percolating on its own during an airport pickup trip, and for welcoming the traveler home.
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