Who doesn't appreciate a not too bad bean stew? I understand I do. I am likely partial, by virtue of my Arizona residency and my evident love for Mexican food, yet that is irrelevant. You can serve this enchilada style or just straightforwardly from a bowl. This is a recipe taken straightforwardly from my dad. He acquired this through an old friend in New Mexico. The fundamental complexity is that I have exchanged burger with bear meat. Since I was a child, this equation has been in predictable unrest in my family's kitchen. I significantly suggest that you take this for a turn.

Fixings:

3 lbs ground bear meat

12 to 14 red bean stew units

25 bean stew unit seeds

3 garlic cloves (diced)

1/2 cup flour

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon oregano

1/4 teaspoon cumin

3 tablespoons margarine

2 burger bouillon 3D shapes

1/4 cup onion

6-quart stock pot

Stage 1:

Clean cases and put in blender with seeds. Incorporate warm water and soak for 20 minutes. At the point when that is done, incorporate your garlic cloves and blend.

Stage 2:

Hearty shaded your bear meat and a while later add that to the stock pot.

Stage 3:

At the point when your meat is sitting in your pot, incorporate the rest of the fixings. Incorporate water until the pot is around seventy five percent of the way filled. Consolidate everything totally.

Stage 4:

Warmth this to the point of bubbling, blending constantly.

Stage 5:

At the point when it shows up at an air pocket, turn your temperature down and stew with a spread on for an hour, trailed by one more hour without a top. Try to blend now and again. In the outflows of my dad, "By and by you have an artful culmination."

Try this my dad friend recipe.