Rattlesnake & Beans
Yield
6 servingsPrep
20 minCook
20 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
pinto beans
|
|
| 30 | ounces |
tomatoes
stewed |
|
| 4 | ounces |
jalapeño pepper
diced |
|
| 1 | large |
red onion
|
|
| 1 | each |
garlic cloves
smashed |
|
| 1 | dash |
salt
|
*
|
| 1 | pound |
ground beef
browned |
|
| ½ | pound |
rattlesnake meat
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
pinto beans
|
|
| 867 | ml/g |
tomatoes
stewed |
|
| 115.6 | ml/g |
jalapeño pepper
diced |
|
| 1 | large |
red onion
|
|
| 1 | each |
garlic cloves
smashed |
|
| 1 | dash |
salt
|
*
|
| 453.6 | g |
ground beef
browned |
|
| 226.8 | g |
rattlesnake meat
|
* |
Directions
Put cooked beans into large pot, add tomatoes, jalapenos, onion, salt, garlic, ground beef and rattlesnake (or other) meat.
Simmer 10 minutes to heat thoroughly.
For chili pie put some broken tortilla chips in bottom of bowl and spoon beans over chips.
