Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!news-feeder.wcg.net!WCG!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Black Angus & Black Beans Followup-To: rec.food.cooking Date: Wed, 29 Dec 1999 12:16:20 -0500 Organization: attcanada.net Lines: 38 Approved: phill@rt66.com Message-ID: <007201bf5220$7244b600$2aa8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:38593 Low-Fat Black Angus & Black Beans 1 teaspoon olive oil 1 pound sirloin , cut in strips 2 cups chopped onion 5 garlic cloves, finely chopped 4 jalapeno peppers, minced 1 14 oz. can plum tomato 1 1/2 cups beef broth 1/2 pound black beans, cooked 3 tablespoons chili powder, or to taste 2 teaspoons ground cumin 2 teaspoons dried oregano 1/4 teaspoon cayenne 1/2 teaspoon salt Freshly ground pepper 1/2 cup chopped scallions, green & white In a large stockpot or very large skillet, heat the oil over medium-high heat. Saute the sirloin just until no longer pink; do not overcook. Remove the meat with a slotted spoon to a bowl and set aside. Add the onion and garlic to the pot and saute over medium heat until tender, about 8 minutes. Stir in the jalapeno pepper, tomato, broth, beans, spices, and salt and pepper. Lower the heat to a simmer, cover, and simmer for 30 to 45 minutes. Add the sirloin and simmer for 15 minutes; taste and adjust the seasoning. Serve at room temperature, garnished with chopped scallion. Makes 6 servings. Calories 254 Fat 8 g Carbs 23 g Sodium 561 mg Fiber 3 g. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.