Dinner

Tepary Bean Tacos with Lamb & Chard

Servings: 6

Time: 20 minutes

Source: The Whole Kitchen

Link: http://thewholekitchen.wordpress.com/2010/04/10/lamb-and-tepary-bean-tacos-with-chard/

Confession:

I have never used tepary beans for this recipe. I have never seen them at a store near me, and I don't know where to get them. I use pinto beans, and it still comes out delicious.

Ingredients:

  • 2 slices of bacon (I use more like 4 slices)
  • 1 dice onion
  • 2 minced cloves of garlic
  • 2/3 lb of ground lamb (I use any red meat)
  • 1 tablespoon of ground cumin
  • Chipotle puree to taste (I buy the little cans of chipotle peppers, and puree it myself)
  • salt
  • 2 1/2 cups of cooked tepary beans (Can substitute with Pinto)
  • 1 cup of hot chile salsa
  • 1 bunch of chard, ribs removed, and stems chopped and separated from leaves, leaves chopped into bite-sized pieces
  • cilantro (optional)
  • corn tortillas or tostadas

Steps:

  1. Heat a large skillet over medium heat. Crumble your ground meat into the pan, and brown.
  2. Scoop the cooked meat out of the pan with a slotted spoon. (Leave the fat behind.)
  3. Pour off the fat from the pan, and return the pan to the heat.
  4. Add the bacon, and cook until brown but not crisp.
  5. Add the onion, and chopped chard stems.
  6. Sauté for 5 minutes until the onion and stems begin to soften
  7. Add the cumin, garlic, and 1 tablespoon of chipotle puree
  8. Season with salt to taste
  9. Add the drained beans, cooked meat, and chopped chard leaves
  10. Stir often, until heated through
  11. When the chard leaves begin to wilt, add 1 cup of salsa to the pan, and mix
  12. Serve with tortillas or tostadas