Red Bean Stew

1-1/2 cups dried red beans
1 pound ground beef
Salt Pepper
1 cup onions, chopped parsley
One 8-ounce can tomato sauce
1 tablespoon chili powder
3 medium Irish potatoes

Stove temperature: high. Put red beans cooking in lots of water on a high heat. When beans have cooked for one-half hour, begin browning ground beef with salt and pepper. Add onions and parsley. When brown, add tomato sauce and chili powder. Empty pot of beans into pot of beef and cook for another half hour. Cut potatoes into small bite-sized cubes and add to stew. Cook another half-hour, adding water as needed. It should be liquefied, but solid enough for ladle to scoop all ingredients when serving. Serve over rice.

Serves 6.

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Cajun Country -- New Iberia, Louisiana