photo credit: tasteofhome.com |
Here's the recipe, which I found is originally from TasteofHome.com:
- 2 pounds ground beef (grass-fed if possible)
- 1 medium onion, chopped
- the equivalent of 2 - 15oz cans of kidney beans, soaked (*rinsed & drained)
- the equivalent of 2 - 15oz cans of black beans, soaked*
- 3 cans (7 oz each) white shoepeg corn
- 1 can diced tomatoes, undrained
- 1 can diced tomatoes & green chilies (e.g., Rotel)
- 2 servings of homemade ranch seasoning
- 2 servings of homemade taco seasoning
- 2 cups water (or homemade chicken stock)
- Optional garnishes:
- sour cream, non-GMO corn chips, shredded cheddar cheese
Brown the ground beef, drain. Add in chopped onion and cook until the onion is soft. Add in the beans, corn, tomatoes, chilies, seasonings, and water/stock. Cover & cook on high for about 2 hours. Serve in bowls with additional garnishes if desired.
*I soaked and cooked dry kidney beans and black beans to include in this recipe. I used 1.5 cups of soaked beans to substitute for 1 can of beans. So therefore, I used 3 cups of each type of soaked beans. That's a lot of beans!!!
The general rule of thumb is:
The general rule of thumb is:
1 15-ounce can of beans equalsRead more at Dried to Canned Beans conversion.
- 1/2 cup dry beans, before cooking
- 1 1/2 cups beans, after cooking
Enjoy!
1 comment:
Update: I now prefer this enchilada seasoning over the taco seasoning listed above
http://www.food.com/recipe/dry-enchilada-sauce-mix-substitute-306854
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