Here's her idea of a perfect recipe for a cold winter dayġ ½ lbs STEW MEAT, cut into 1-inch pieces (I prefer buffalo stew meat)Ģ cps of GUINNESS STOUT BEER (I tend to just put in one can)ġ ½ cp of good RED WINE (I typically go for a Cab or Cab-Merlot blend)ġ Tbl HERBS DE PROVENCE (basically a bunch of dried herbs pre-mixed - found in the spice aisle)ģ lbs RUSSET POTATOES, peeled, cut into ½ -inch pieces (about 7 cups)ġ lg ONION, chopped (if someone has onion allergies onion powder can be used instead)ġ ½ containers quartered fresh WHITE MUSHROOMS My Texas friend Nic Boedecker is not only good looking and smart, but a great cook too. Remove 1 cup of beans from soup, smash with a fork, and stir back in to thicken.
Add bacon, beans and remaining ingredients to pot. Saute Celery in drippings for 3 mins, then add onions and saute until onions are soft and clear. Step 2: In a large Dutch oven, cook bacon over med heat until well browned. Rinse, then simmer in 1 gal water for 5 hours.
Step A: Soak one pound of black beans in one gallon of water overnight. Turned out really well after a couple of modifications.ġ lb Thick sliced Bacon, chopped into 1/4' pieces One from his first book, the other from his book 'Our Immigrant Ancestors'. This recipe is a combination of two different Frugal Gourmet recipes.
