contents of seasoning packet (enclosed)
1 lb. stew beef, cut into small 1/2” chunks
2 cups onion, coarsley chopped
1 T. minced garlic (3 cloves)
2 tsp garlic, minced
1 medium green pepper, coarsley chopped
2 large carrots, sliced
contents of BBQ sauce bottle (included)
1 14 oz. can whole peeled tomatoes, crushed (include liquid)
1 4 oz can of green chiles, drained and chopped
3 Tb. light brown sugar
2 tsp. Worcestershire sauce
Sort through and thoroughly wash beans. Soak beans four hours or overnight in water to cover by 2 inches. Drain beans and rinse well. Place beans in a 4 qt. cooking pot along with 6 c. water the salt pork and contents of seasoning packet. Cover and bring to a boil. Reduce heat to medium low, and cook for 1 hour.
In a large skillet, over medium heat, saute the beef for 5 minutes. Add the onions, garlic, green pepper and carrots and stir fry until onions are translucent. Add contents of skillet to stew along with the BBQ sauce.
Add tomatoes, green chile, brown sugar and Worcestershire sauce. Cover and bring back to a boil. turn to medium low and cook for 1 1/2 more hours. During the last 1/2 hour, remove the lid so the stew can develop a gravy-like consistency.
Remove the salt pork onto a clean cutting board. Discard the fat, dice the meat and return it to the stew. For best flavor, refrigerate overnight.
Serves 8. Freezes beautifully. Enjoy!
Pinto, red, pink and black beans, herbs, spices, salt, onion & garlic powder, dried chilis, black & cayenne peppers.