"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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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