Try this Tres Y Tres Carne recipe, or contribute your own.

Still searching for what to cook ?

Name: Tres Y Tres Carne
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 3 tb olive oil; 1/2 c White Navy beans or 1 1-lb cn white navy beans; 1/2 c Dried baby lima beans or 1 1-lb cn lima beans; 1 ts Salt if using dry beans; 4 Leaves fresh sage 1 ts Dried leaf sage; 1/2 c Dried pinto beans or 1 1-lb cn pinto beans; 3/4 c Unsalted butter; 2 fresh Jalapenos Or more; 2 1/2 lb Beef sirloin cut in 1"; 2 c Beef broth; 12 oz Dried egg noodles wide variety; 2 Sprigs fresh oregano or 1 ts Dried leaf oregano; 3 lg Fresh Poblano chiles; 1 Bay leaf; 1 c ? Each of 1/2-inch squares; 8 -(up to); 2 1/2 c Red wine preferably; 4 c Water with dry beans

Find the most delicious recipes here

INGREDIENTS

3 tb olive oil
1/2 c White Navy beans ; or 1 1-lb cn white navy beans
1/2 c Dried baby lima beans ; or 1 1-lb cn lima beans
1 ts Salt ; if using dry beans
4 Leaves fresh sage ; 1 ts Dried leaf sage
1/2 c Dried pinto beans ; or 1 1-lb cn pinto beans
3/4 c Unsalted butter
2 fresh Jalapenos ; Or more
2 1/2 lb Beef sirloin ; cut in 1"
2 c Beef broth
12 oz Dried egg noodles ; wide variety
2 Sprigs fresh oregano ; or 1 ts Dried leaf oregano
3 lg Fresh Poblano chiles
1 Bay leaf
1 c ? ; Each of 1/2-inch squares
8 -(up to)
2 1/2 c Red wine ; preferably
4 c Water ; with dry beans

Servings

INSTRUCTIONS

In glass or stainless steel bowl, stir in wine, oil, herbs & jalapenos. Add beef cubes, stir well & let stand at least 2 hours at room temperature, stirring occasionally. Meanwhile, sort & rinse dry beans, then place in a heavy 4- to 5-quart saucepan. Add salt & 4 cups water; bring to a boil, then cover, turn off heat & let stand 1 hour. Return to a boil; reduce heat, cover & simmer 1-1/2 hours until almost tender, adding more water as necessary. Melt 1/4 cup butter in a skillet; add chiles & cook until browned. Set aside. Drain beef, reserve marinade. Melt remaining 1/2 cup butter in another skillet over medium heat. Add beef & cook until well browned, stirring as needed. Add beef, reserved marinade, chiles & broth to beans. (If using canned beans, drain & rinse, then combine with beef, marinade, chiles & broth). Cover & simmer 1 to 1-1/2 hours or until beans are very tender & meat is almost tender. Then add bell peppers & simmer 15-30 minutes longer until peppers & beef are tender. Following package directions, cook noodles in boiling water just until tender to bite. Drain well, mound on a platter & nestle beef stew in the middle for a very pretty entree. Makes 6 to 8 servings. From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from G Internet, G Internet.

NOTES

Alert editor

Tres Y Tres Carne

3 tb olive oil
1/2 c White Navy beans or 1 1-lb cn white navy beans
1/2 c Dried baby lima beans or 1 1-lb cn lima beans
1 ts Salt if using dry beans
4 Leaves fresh sage 1 ts Dried leaf sage
1/2 c Dried pinto beans or 1 1-lb cn pinto beans
3/4 c Unsalted butter
2 fresh Jalapenos Or more
2 1/2 lb Beef sirloin cut in 1"
2 c Beef broth
12 oz Dried egg noodles wide variety
2 Sprigs fresh oregano or 1 ts Dried leaf oregano
3 lg Fresh Poblano chiles
1 Bay leaf
1 c ? Each of 1/2-inch squares
8 -(up to)
2 1/2 c Red wine preferably
4 c Water with dry beans

In glass or stainless steel bowl, stir in wine, oil, herbs & jalapenos. Add  beef cubes, stir well & let stand at least 2 hours at room temperature,  stirring occasionally. Meanwhile, sort & rinse dry beans, then place in a  heavy 4- to 5-quart saucepan. Add salt & 4 cups water; bring to a boil,  then cover, turn off heat & let stand 1 hour. Return to a boil; reduce  heat, cover & simmer 1-1/2 hours until almost tender, adding more water as  necessary. Melt 1/4 cup butter in a skillet; add chiles & cook until  browned. Set aside. Drain beef, reserve marinade. Melt remaining 1/2 cup  butter in another skillet over medium heat. Add beef & cook until well  browned, stirring as needed. Add beef, reserved marinade, chiles & broth to  beans. (If using canned beans, drain & rinse, then combine with beef,  marinade, chiles & broth). Cover & simmer 1 to 1-1/2 hours or until beans  are very tender & meat is almost tender. Then add bell peppers & simmer  15-30 minutes longer until peppers & beef are tender. Following package  directions, cook noodles in boiling water just until tender to bite. Drain  well, mound on a platter & nestle beef stew in the middle for a very pretty  entree. Makes 6 to 8 servings.    From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3  (0-89586-542-4 paperback).  Downloaded from G Internet,  G Internet.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1398g)
Recipe Makes: 6

Calories: 2180
Calories from Fat: 1543 (71%)

Amt Per Serving		% DV

	Total Fat 171.4g	229 %
	Saturated Fat 100.2g	501 %
	Monounsaturated Fat 50g
	Polyunsanturated Fat 7.6g
Cholesterol 511.7mg		157 %
Sodium 2226.2mg		77 %
Potassium 1757mg		46 %
Total Carbohydrate 66.1g		19 %
	Dietary Fiber 9.7g	39 %
	Sugars, other 56.4g
Protein 61.5g		88 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 2180

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this weekend

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!