Rating: 3 stars
4 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2
Cinda Chavich
Recipe by Cooking Light June 1999

Gallery

Credit: Becky Luigart-Stayner; Styling: Mary Catherine Muir

Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain. Return beans to pan, and add 8 cups water. Bring to a boil; reduce heat, and simmer 30 minutes or until beans are tender. Drain; set aside.

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  • Combine 2 cups water and chile in a small saucepan, and bring to a boil. Remove from heat; cover and let stand for 20 minutes or until soft. Drain, and discard seeds and membranes. Chop and set aside.

  • Heat olive oil in a large Dutch oven over medium-high heat, and add buffalo steak, browning on all sides. Add onion and garlic, and saute for 3 minutes. Add carrot, bell pepper, and celery, and cook for 3 minutes. Stir in cumin, oregano, paprika, and crushed red pepper, and cook for 1 minute. Stir in ancho chile, tomatoes, and beer, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Stir in beans and tomato paste, and cook, covered, for 15 minutes. Stir in sugar, salt, and black pepper.

  • Note: To mail-order buffalo steak, call D'Artagnan at 800/327-

Nutrition Facts

236 calories; calories from fat 14%; fat 3.6g; saturated fat 0.7g; mono fat 1.7g; poly fat 0.8g; protein 19.9g; carbohydrates 33.1g; fiber 11.3g; cholesterol 26mg; iron 4.4mg; sodium 363mg; calcium 101mg.
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