Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

JUDI M. PHELPS (BNVX05A)
2 Pieces (4x1-inc) orange
Zest
4 tb Peanut or safflower oil
Julienned into slivers
4 md Onions -- coarsely chopped
1/2 c Raisins or currants
2 tb Garlic -- chopped
1/2 ts Cinnamon
Salt to taste -- optional
1/2 ts Ground cloves
1 ts Ground pepper
1/2 ts Allspice
2 lb Very lean beef -- chopped
Or
1/2 ts Nutmeg -- preferably
Freshly
Ground
Grated
1 cn Ital. plum tomatoes (35 oz)
2 lg Tart apples; peeled, cored
Drained and chopped
And cubed
3 Canned jalapeno peppers
1 cn Black beans (16 oz) --
Drained
Seeded sliced into rings
And rinsed
1 cn Green chilies (4 oz) --
Chopped
1/4 c Capers -- drained

1. In a large saute pan over moderately high heat, heat the oil until
rippling; add the onions, garlic, salt (optional), and pepper and
saute stirring frequently until onions arejust golden. 2. Add the
meat and cook, stirring until it loses its red color Ten minutes
before serving, mix in the apples, beans, and capers, stir and simmer
over low heat so that apples do not become mushy. 5. Transfer to deep
serving bowl or covered dish and serve with rice. Makes 6-8 servings.
SOURCE: The Brilliant Bean Cookbook.

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