| Ingredients |
- 1 lb. pinto beans
- 3 qt. water
- 1 1/2 teaspoons salt
- 1/2 lb. lean beef, cut In cubes
- 1/4 cup butter or margarine
- 1 carrot, diced
- 1 medium-sized onion, chopped
- 3 whole cloves
- '1/4 cup sherry
- 3 hard-cooked eggs, sliced
- 1 lemon, thinly sliced
- Paprika
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Instructions
|
| Wash beans, pick them over and put
into large kettle. Add water, salt, beef, butter, carrot, onion, cloves and mace. Cover
and cook slowly until beans are soft, about 3 hours. Remove meat and cloves; reserve meat.
Put beans through food mill or sieve. Return mixture to kettle; add cooked meat and sherry
and heat through. Pour into soup tureen; top with egg and lemon slices; sprinkle with
paprika. |
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The American Family Cookbook, page 4, 1969.
Edited by the Culinary Arts Institute.
