Dutch Oven
From Alaskan Flair (2011).
Source and licence
From Alaskan Flair (2011), printed page 81, digitised by the Internet Archive: https://archive.org/details/AlaskanFlair
Read the original http://creativecommons.org/licenses/by-nc-nd/3.0/
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 2 lbs flank steak
- 1/4 cups jalapenos
- 6 oz Romano cheese
- 3 cloves garlic
- 3 cups liquid
- 1 green pepper
- 1 tsp salt
- 2 large onions
- 1 tsp cayenne pepper
- 1 red bell pepper
Method
- 4 cups dry black beans 2 tbs oregano 2 lbs flank steak, cut into cubes 1 green pepper, diced 4 1/2 tsp paprika 1 tsp salt 1/4 cups jalapenos, sliced 6 oz Romano cheese, grated warm flour tortillas 2 tbs cumin 1/2 cups olive oil 2 large onions, chopped 3 cloves garlic, minced 1 tsp cayenne pepper 1 large can crushed tomatoes 1 red bell pepper sour cream Place beans in large pot and cover with cold water.
- Bring to boil.
- Remove from heat and let stand 2 hours.
- Drain beans and return to pot.
- Add enough cold water to cover by 2in.
- Cover and bring to boil.
- Reduce heat and simmer until beans are tender about 2 hours.
- Add water as necessary.
- Drain beans into Dutch oven, reserving 3 cups liquid.
- Add 1 cup of liquid to beans.
- Heat olive oil in large skillet and brown steak.
- Add onions, green pepper, and garlic.
- Stir for 3 minutes.
- Add spices and cook for lOminutes, stirring often.
- Mix in jalapenos and tomatoes.
- Bring to boil then add to beans.
- Add remaining reserved liquid to thin.
- Simmer covered 1/2 hour.
- Serve over tortillas.
- Top with sour cream, Romano cheese, and diced red bell peppers.