Recipe - Border Guacamole

3 cup Pinto beans
8 cup Water
1 pound Ground beef
1 tablespoon Cooking oil
1 md Onion
1 lg Garlic clove
1 tablespoon Chili powder
1 tablespoon Dried parsley
1 tablespoon Dried celery
1 cn Tomatoes
2 Carrots

Wash beans; cover with water and bring to a boil. Cut heat to low and allow
beans to simmer about an hour. Saute onions and garlic in oil and add
ground meat. When brown, add chili powder. Add meat, parsley, celery and
tomatoes to beans. Return to boil; cut heat again to low. Cook about 2
hours longer. Add cut or sliced up carrots during last hour of cooking. Salt and
pepper to taste. Serve with corn bread. Serves 12.

Posted to EATL Digest 18 November 96

Date: Tue, 19 Nov 1996 05:43:10 0600

From: Pam and KerryAnn Cobb priss@AMARANTH.COM