This recipe came from an estate sale. I obtained it when I purchased the family collection from the Poe Estate in Justin, Texas in 1987.

Ingredients Edit

Directions Edit

  1. In Dutch oven boil diced meat in water seasoned with salt and pepper for 20 minutes.
  2. Drain and set aside.
  3. In same pot add oil, onion, bell pepper and garlic then sauté until onions are tender.
  4. Add pinto beans, tomatoes, tomato paste, salt, pepper, cumin and jalapeno.
  5. Cook on medium low heat for 40 minutes.
  6. Add meat then cook on low heat 3 hours.
  7. Add wine last 30 minutes.
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