MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chilli Beans w/Rice
Categories: Beef, Beans, Rice, Vegetables, Chilies
Yield: 6 servings

1 lb Dry pinto beans
+=OR=+
60 oz (4 cans) pinto beans;
- drained
1 lb Ground beef
2 c Uncooked white rice
1 Yellow onion; chopped
2 tb Extra virgin olive oil
2 cl Garlic; chopped
2 tb Chilli spice mix
1 tb Chopped parsley
14 oz Can crushed or whole peeled
- tomatoes
1 Jalapeno pepper; sliced
1 ts Salt
1 ts Sugar
1/2 c Fresh cilantro leaves

COOK THE BEANS, IF USING DRY: (Stovetop Method) Put
beans into a pot and cover with at least 3" of
water-about 3 quarts for 2 1/2 cups of dry beans. Bring
to a boil and then lower heat to simmer, covered, for
about 2 1/2 hours.

The cooking time will vary depending on the batch of
beans you have. The beans are done when they are soft
and the skin is just beginning to break open.

PRESSURE COOKER METHOD: Put beans into a 4-quart or
larger pressure cooker . Fill the pressure cooker with
water up to the line that indicates the capacity for the
pot (about 2/3 of the way). Cook for 30 to 35 minutes,
until the beans are soft and the skins are barely
breaking open.

Allow the pressure cooker to cool completely before
opening. If there is resistance when attempting to open
the cooker, do not open it, allow it to cool further.
Follow the directions for your brand of pressure cooker.

Strain the beans from the cooking water.

COOK THE RICE: When you're ready to begin making the
chilli beans (after the dried beans are cooked), cook
the rice. Put 2 cups of rice in a medium thick-bottomed
pot. Add 3 cups of water (less or more depending on

package instructions), 1 tablespoon of butter (for
flavor), and a teaspoon of salt. Bring to a boil, lower
the heat to a low simmer, cover the pot and let cook for

15 minutes (again check your package instructions).

Remove from heat, keep covered, and let steam for 10
minutes.

SAUTE THE ONIONS: In a large skillet, sauté onions in 2
tablespoons of olive oil until translucent on medium
high heat, about 4 minutes. Add the garlic and chilli
powder and cook for 1 minute more.

Remove the onions to a bowl.

BROWN THE MEAT: Increase the heat to high, and add the
meat to the same pan used to cook the onions. Let cook
for a 1-2 minutes without moving so that the meat gets
browned, then turn to brown on the other sides.

COMBINE MEAT AND ONIONS, ADD TOMATOES AND JALAPEÑO: Add
the onions and garlic back to the pan. Taste for
spiciness and add more chilli powder if desired.

Add the tomatoes, the sliced jalapeno pepper, the
chopped parsley, 1 teaspoon of salt, and 1 teaspoon of
sugar to counteract the acidity of the tomatoes. Stir to
combine.

ADD THE COOKED BEANS AND SIMMER: Once the beans are
cooked, drain them. Add the beans to the meat and
onions, adding another teaspoon of salt as the beans go
in.

Simmer for 5 to 10 minutes, tasting and adding more salt
if needed to taste.

SERVE: Stir in cilantro leaves right before serving, or
sprinkle on top. Serve over rice or with warm corn
tortillas.

By: Elise Bauer

RECIPE FROM: https://www.simplyrecipes.com

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