Ethnic Recipes

Tombstone Beans

1 quart dried red beans
1/2 pound salt pork
1 large onion, finely diced
1 cup lard or vegetable oil
Several dried red Mexican chile peppers
1/2 pound round steak
1 can green chiles or 3 fresh fried chiles
1 clove garlic
Salt, to taste

Wash and clean beans. Soak overnight in warm water with no salt.

Add salt pork, onion and lard or oil. Cook until beans are tender. Cook red chiles in a small amount of water until tender. Work through a colander. Fry round steak in its own suet. When well done, put through a meat grinder. Add garlic, red and green chiles and ground meat to the beans. Cook over low heat long enough to mingle all the flavors.

• Caldo Tlalpeno