"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Barry Goldwater Beans aka LBJ Beans Recipe

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This recipe for Barry Goldwater Beans aka LBJ Beans, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Holland Hailey
Added: Sunday, May 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. Pinto Beans dried
2 lg. Onions, chopped
4 cloves Garlic, chopped
2 tsp. Salt, Black Pepper to taste
1/2 tsp. Cumin Seed
1 4 oz. can Taco Sauce
1 4 oz. can diced Green Chiles
1 No. 2 1/2 can Stewed Tomatoes
2 lb. Ground Beef, browned and fat drained off

Directions:
Directions:
Wash beans and soak in cold water overnight. Drain off water and cover with fresh water 2 inches over beans in a large kettle. Place on stove and bring to a boil and cook one hour. Add remaining ingredients [except for beef]; reduce flame and cook four to six hours longer, add ground beef the last hour or two before serving.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
All Day
Personal Notes:
Personal Notes:
The story in our house was that Dad [Cliff Holland] was a Democrat Union Man and he was not going to eat "Goldwater Beans" so he called them LBJ Beans. To this day I usually call them LBJ Beans but the origin is that this was Barry Goldwater's favorite southwestern bean chili recipe. I always use El Pato taco sauce and Hatch Green Chiles if you can find them.

 

 

 

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