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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Makes approximately 12 1 cup servings. Freezes well, I eat two the first night and freeze the rest in single servings for lunches. When reheating adding some water or tomato/vegetable juice helps. I call it purple bean because I use dried beans and while they soak overnight the black beans turn the white ones purple! Spices are estimated amounts and should be done to taste. I tend to make it fairly spicy. Ingredients:
2 cups black beans |
2 cups great northern beans |
2 cups red kidney beans |
1 lb raw ground beef |
2 cups water |
34 oz vegetable juice |
3 1/2 c diced canned tomatoes |
1/2 c diced green onions |
1/2 tbsp seasoning salt |
1 tbsp cayenne pepper |
1 tbsp chili powder |
1 tbsp cumin |
1 tbsp garlic powder |
1 tsp black pepper |
Directions:
1. Use pre-cooked or canned beans as the cooking time isn't long enough to soften dried beans (unless you like 'em crunchy!). I use dry beans and pre-cook to keep the sodium down.
2. In a skillet brown the ground beef and discard most of the grease. Add 1/2 the spices and the green onions to the meat and mix thoroughly over a low heat.
3. In a large pot (dutch oven) add the beans, water, diced tomatoes, meat mixture and 1/2-3/4 of the vegetable juice depending on pot size.
4. Simmer covered 1/2 hour adding juice as needed.
5. Taste and add spices as desired.
6. Simmer covered at least another 1/2 hour, the longer the better.
7. Calorie Count is for a 1 cup serving
8. Additional serving suggestions: Add 1 oz cheese, crackers, crunched up taco shells, fresh tomato, onions...
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