Directions Edit

Place beans and 3 cups water in saucepan. Bring to a boil and cook for 2 minutes. Do not drain. Set aside for 1 hour. Return beans to heat, adding water to cover if necessary. Simmer for one hour or until beans are tender. Drain and set aside. Heat the oil in a large, deep skillet or Dutch oven. Add Onion and green pepper. Cook until Onion is transparent. Add meat and brown. Pour off all fat. Add beans and remaining ingredients. Bring to a boil, reduce heat and simmer 1 ½ hours, stirring occasionally. Remove bay leaf before serving. Note: You may substitute 3 cups no-salt-added canned kidney beans instead of dried beans and water. Also, unsalted canned tomatoes can be substituted for the fresh tomatoes.

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