4 quarts water
1 medium onion, quartered
1 tbsp salt
1 lb ground beef
1/2 lb chorizo or bulk breakfast sausage, casing removed; crumbled
1 small onion, chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
1 can 14 1/2-oz recipe ready diced tomatoes - do not drain
1 can (6-oz) tomato paste
1 pkg (1.25-oz) taco seasoning mix
1 green onion, chopped, for garnish if desired
Place the water, soaked beans, and the onion into a large pot and bring to a boil. Reduce heat to low and cook, partially covered, for 1 1/2 hours or until the beans are tender. Add the salt and cook another half hour.
In a large skillet, combine the ground beef, sausage, bell pepper and garlic; cook, stirring often, until the meat is browned; drain in a colander.
Add the meat mixture, diced tomatoes, tomato paste and taco seasoning to the beans. Cook over medium heat for another half hour, stirring occasionally.
Note: If serving with cornbread, make homemade cornbread with white whole-wheat flour. If you prefer sweet cornbread, substitute Splenda granulated for the sugar in your recipe.
Garnish with the green onion, if desired.
Note: File Photo