• 1 lb ground beef –
• 1 tbsp salad oil –
• 1 clove garlic – minced
• 1 tsp salt –
• 1 large onion – chopped
• 1 green pepper – chopped
• 1 tsp chili powder –
• 1 can tomatoes – 15 oz
• 1 1/2 cups of soaked and cooked pinto beans –
• 3/4 cups uncooked rice –
• tomato juice – optional
• 1/4 cup chopped ripe olives –
• 3/4 cup grated cheddar cheese –
• Brown ground beef in oil until crumbly.
• Add garlic, salt, onion, green pepper and chili powder.
• Saute for 5 minutes or until vegetables are limp.
• Mix tomatoes, beans and rice. Add a little water or tomato juice as needed. Turn into a greased 2 quart casserole.
• Cover and bake at 350 degrees for 1 1/2 hours.
• Sprinkle it with olives and cheese. Bake until the cheese is melted.
• Dry Bean Prep
• Rinse beans
• Soak overnight in water (1 lb beans with 5 cups water)
• Drain & rinse with cool water
• In large pot: cover beans with fresh water & bring to boil
• Reduce heat, cover and simmer for 1.5 hours (or in a pressure cooker cover with at least 2″ water and cook 15-20 minutes)
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