Recipe for October 18, 2009
This recipe is time-tested and a favorite of all who partake. It comes from a 1953 edition of a Better Homes and Gardens Cookbook. It’s a perfect time of year to make it for yourself or your family. It is easily doubled and leftovers can be popped into your freezer for a later meal.
Brown onion, green pepper and meat in hot fat. Add tomatoes, beans and seasonings. Bring to a slow boil, reduce heat and continue cooking for at least an hour. Makes 6 servings.
The ground beef won’t need much “fat” while browning unless it is very lean. Use 2, 14 oz. cans of kidney beans and a 28 oz. can of diced tomatoes. San Marzano tomatoes are the best.
* Ingredients can be found at the market