| 26 BAR RANCH CHILI BEANS ========================== JOHN WAYNE FAVORITE ANASAZI OR PINTO BEAN 2 CUPS DRIED ANASAZI OR PINTO BEANS, WASHED 1 -TABLE SPOON ONION POWDER 1/2 -TABLE SPOON GARLIC POWDER 1 - TABLE SPOON COMINO OR CUMIN POWDER 2 - TABLE SPOON GOOD COOKING OIL 4 - TABLE SPOON "GEBHARDT'S CHILI POWDER" OR ONE 28 OZ CAN OF "LAS PALMAS RED CHILI SAUCE ========================================== COVER BEANS WITH WATER , SALT AND PEPPER TO TASTE, COOK BEANS UNTIL ALMOST DONE, KEEP COVERED WITH WATER WHILE COOKING. IF YOU WANT THEM THICK ADD 1/2 CUP OF OAT MEAL IN THE LAST 1/2 HOUR OF COOKING BUT YOU MUST STIR TO KEEP THE BEANS FROM STICKING ! SERVE WITH CORN BREAD OR TORTILLAS =================================== IF YOU WANT TO SPICE IT UP ADD ONE CUP OF GOOD HOT SALSA , I LIKE "PACE" HOT SALSA ! ========================================= THE ANASAZI BEAN THAT IS A INDIAN BEAN THAT IS USED HERE IN THE SOUTHWEST ======================================= AND THE MEXICAN PINTO BEAN THE INDIAN ANASTAZI BEAN COOK MUCH FASTER THAN THE PINTO BEAN ! =============================== TO SPEED UP THE COOKING TIME, SOAK THE BEANS OVERNIGHT IN WATER . =============================== THEN THE NEXT DAY AFTER YOU HAVE A BIG BOWL OF RED RIVER RANCH BEANS, YOU CAN YELL YAHOOO !!! FOR MANY MORE OLD SOUTHWESTERN RECIPES GET YOUR COOKBOOK AT wtbiii@hotmail.com ================================================= |
