Vossie's Famous Iditarod Bean Stew |
|
 |
Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 8 |
|
From Best of the Best from America Cookbook by Gwen McKee & Barbara Moseley, c. 2005. Ingredients:
1 ham bone (for broth) |
6 cups water (more, if needed) |
2 cups dried pinto beans |
1 lb ground beef |
1 cup ham, diced |
1 -2 link hot sausage, sliced |
1 green pepper, sliced |
2 garlic cloves, chopped |
1 cup celery, chopped |
1 medium onion, chopped |
2 (14 1/2 ounce) cans italian-style stewed tomatoes, crushed |
1 teaspoon liquid smoke |
2 teaspoons sugar |
1 teaspoon salt |
1 teaspoon dried oregano |
1/3 cup peanut butter |
Directions:
1. Boil ham bone in 6 cups water and prepare beans (sort, wash, and soad). Brown ground beef, ham, and sausage in pan and remove from pan when done. Saute green peppers, garlic, celery, and onion in the same pan and stir for 5 minutes.
2. In a large pan with a heavy bottom (if it's not heavy, the bottom will burn), combine ham broth and beans and cook for 1 hour. Add meat, vegetables, crushed tomatoes, smoke flavor, sugar, salt, oregano, and additional water, if needed, to cover. Cook for 2 or more hours for thickness. About 15 minutes before done, add peanut butter. Cool slowly and stir often.
|
|