PIÑON : "The Manna of the Mountains"

(Page 5 of 5)

July/August 1977
by FLORENCE BLANCHARD 
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Or you can put all the above ingredients into a crock pot or skillet at once, cover, and cook over a slow heat for 30—45 minutes or until the barley is tender. Either way, this is a superb dish!

RELATED CONTENT

ANN BAY'S SIERRA STEW

1 small bag of kidney beans
1-1/2 pounds of hamburger
1 chopped onion
1 diced clove of garlic
1 No. 2 can of whole tomatoes or tomato puree
1 sliced green pepper
1 teaspoon (or more) of chili powder
salt and pepper to taste
2 cups of raw or roasted piñon nuts

Soak the kidney beans overnight in three times their volume of water. Then brown the hamburger, onion, and garlic in a skillet . . . combine them with all the other ingredients— except the piñon nuts—and simmer the mixture in a large pot for about an hour until the beans are tender. Add water, if necessary, during this simmer to maintain a stew-like consistency. Finally, once the beans are tender, stir in the piñons and cook the whole stew fifteen minutes longer. Serve with generous hunks of buttered homemade bread . . . and happy eating!

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