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| 1 | pound | ground beef, lean | |
| 1 | cup | celery | chopped |
| 1/2 | cup | onion | chopped |
| 1 | each | garlic clove | minced |
| 16 | ounces | chickpeas (garbanzo beans) | (or lima beans) |
| 16 | ounces | beans with pork, canned | |
| 1/2 | cup | green bell pepper | chopped |
| 1 | teaspoon | salt | |
| 6 | ounces | tomato paste |
Cook and stir the meat, celery, onion, and garlic in a large skillet until the meat is brown.
Drain off the the excess fat.
Stir in the undrained garbanzo beans and remaining ingredients.
TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, covered, for 10 minutes, stirring occasionally.
Serve hot.
TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole.
Cover and bake in a 375 degree F. oven until hot and bubbly, about 45 minutes.
Serve.
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"Give a man a fish and he'll eat for a day. Teach a man to fish and he'll eat for a lifetime," asserts an old Chinese proverb. Well, not quite. There's one more...
We really enjoyed everything about this recipe except next time they want me to omit the cabbage because that isn't so well liked.