2 1/2 Pounds
of ground meat
1 Pound of
small red beans
1/4 cup olive
oil
1 finely
minced onion
2 or 3 cloves
of garlic finely minced
1 green & one
red bell pepper minced
1 bay leaf
one teaspoon
oregano
3 tablespoons
chili powder
2 teaspoons
ground cumin
1/4 teaspoon
cayenne pepper
1/2 teaspoon
ground black pepper
1 tablespoon
paprika
2 fresh
jalapeno peppers minced very fine
3 tablespoons
flour
1 quart beef
or chicken stock
1 can diced
tomatoes or tomato sauce
2 teaspoons
sugar
1/4 cup
cracker crumbs
Salt.
Soak beans overnight. Cook in salted water, following package
directions, until tender. In a heavy Dutch oven, heat olive
oil over low flame. Add meat stirring frequently until it
loses its red color. Add onion spices and peppers and stir
well. Cover and sauté for about five minutes. Stir in flour,
blending well. Add stock and tomato sauce (or canned diced
tomatoes). Bring to a boil and simmer for at least one hour
(longer is better). stir in cracker crumbs and sugar. Drain
beans and add without their juice. Simmer 10 minutes longer
(more time is better). Add salt if necessary. Serve with
freshly toasted or opened oyster crackers. May also be served
with plain rice or pasta as a side.
