Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Dry pinto beans 1/2 c Sweet red pepper; chopped
Water to cover 1/2 c Green pepper; chopped
1/2 c Butter; or margarine 9 oz Pitted ripe olives; chopped
2 Onions; medium; chopped 1/2 c Parsley; minced
7 oz Can of diced green chilies 12 oz Bottle of chili sauce
2 Cloves of garlic; minced 1 tb Salt
3 lb Chopped sirlion 1 tb Garlic salt
1 lb Pork sausage 2 ts Black pepper
2 tb Flour 1 tb Cilantro; chopped
1 lb Can of baked beans 1 tb Oregano
4 oz Can pimientos 4 tb Chili powder; more or less
2 cn Tomatoes (30 oz size) Taste
3/4 c Celery; chopped Grated orange peel
1/2 lb Fresh mushrooms; sliced 1 pt Sour cream

Wash and drain pinto beans and soak in water overnight. Bring to boil,
lower heat, and simmer 2 to 3 hours or until tender. Drain.
Meanwhile, melt butter in large skillet and add onions, chilies, and
garlic. Saute until onion is soft. Add chopped sirloin and cook over
moderate heat until meat is brown. In a separate pan brown sausage
and pour off fat. Add sausage to meat mixture. Sprinkle with flour
and stir to blend, then transfer to Dutch oven or 8 qt. kettle. Add
pinto and canned beans and all remaining ingredints except sour
cream; bring just to boil. Lower heat and simmer about 30 minutes.
Skim off fat with a cold spoon as it rises to the top. Serve with
sour cream. This freezes wonderfully.

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