Try this Sierra Stew With Piñon Nuts Recipe for a real taste of pine nut goodness.
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
Try Ann Bay's sierra stew. 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!
Read more about the history and usage of piñon nuts: Piñon Nuts: The Manna of the Mountains.
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