Bean Stew

A hearty, flavor packed recipe from Gary's kitchen


tomatoes

Ingredients:


Unless otherwise noted, a "can" is 14 - 16 oz.
  • 2 1/2 lb ground meat
  • 1 large onion (diced)
  • 1/2 cup green onion tops (chopped)
  • 1 lb Chappell Hill jalapeno link sausage
  • 1/2 cup black olives (sliced or chopped)
  • 1/4 cup green olives (sliced or chopped)
  • 1 pkg taco seasoning
  • 1 pkg ranch dressing mix
  • 1-10 oz can Original RO*TEL
  • 1-10 oz can Mexican Festival RO*TEL
  • 1 can diced tomatoes
  • 1 small can (6-7 oz) chopped green chile peppers
  • 1 can black beans (drained)
  • 1 can kidney beans (drained)
  • 1 can pinto beans (drained)
  • 1 can pinto beans with jalapeno (drained)
  • 1 can whole kernel corn (drained)

Preparation:

  • 1: In a large pot, brown the ground meat with the diced onion and drain the grease.
  • 2: Cut the sausage into bite sized pieces and add to the pot.
  • 3: Add both cans of RO*TEL, the diced tomatoes, and the green chiles
  • 4: Simmer until the sausage is done.
  • 5: Add the cans of drained beans and corn, along with the remaining ingredients.
  • 6: Stir well and simmer until thoroughly heated.
Serve with hot buttered corn bread.

For more great dishes try the recipes from RO*TEL


mushrooms & coffee


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