Ingredients
1 large sweet onion (1015 preferred)
1 lb fresh ground pork
1 lb fresh ground hamburger
3 stalks fresh celery
1 large bell pepper
1 8oz package fresh whole mushrooms
1/2 cup beef or chicken broth (cool)
1 pkg Lipton Onion Mushroom Soup mix
2 16 oz cans of kidney beans
2 tbsp crushed red pepper
1 tbsp crushed black pepper
1/2 tbsp each of dried basil and parsley
1/2 tsp each of crushed fennel and rosemary
2 large cloves garlic
1 cup rice
1 tbsp butter (NOT margarine)
2 cups water
salt (Kosher recommended)
Preparation
On high heat, begin to brown the meat in a large (4 Qt) pot Coarsely chop the onion, celery, bell pepper and mushrooms
When meat is half-browned, add chopped ingredients and stir
When meat is browned (and onion is translucent) Dissolve soup mix in 1/2 cup of cool broth and add to pot Add both cans of kidney beans (with liquid) to pot
Finely chop 2 large cloves of garlic (do NOT press) Add the herbs, peppers, garlic and 2+ tbsp salt to pot Stir well, reduce heat to simmer and cover
In a smaller pot bring 2 cups water to boil
Add rice, butter, 1 tsp salt cover and simmer for 20 minutes
When rice is done, add to pot and stir
Remove from heat, cover and allow to stand at least 1 hour Top individual servings with grated Parmesian, extra salt and pepper(s) to taste (Nukes well)
It always tastes better the second day
