"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Navajo Taco Beans Recipe

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This recipe for Navajo Taco Beans, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth May
Added: Saturday, February 16, 2008


1 Cup Pinto Beans
1 Lg. Onion, chopped
1 Tbsp. Oil
1 Lb. Lean Ground Beef
3 Cups Chicken Broth
1 Tbsp. Chili Powder
2 Cloves Garlic, minced
2 Tsp. Cumin
2 Tsp. Oregano
2 Tsp. Basil
2 Tsp. MSG

Boil beans 10 minutes in 1 quart of water—soak for 1 hour, then drain. Combine all. Simmer covered 2 hours or until beans are tender. Serve over fry bread with lettuce, tomatoes, cheese, green onions, salsa, and sour cream.




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