Texas Hash, a Blast from the Past

Texas hash was one of the first things I learned to cook, lo, those many years ago.  As a kid, my aunt shared the recipe with me.  It was a staple when it was my turn to cook.

Tired after a long week, I cast about for something that required minimal effort.  Remembering Texas Hash, I recreated the meal from memory last night.  Not too shabby after not having prepared it for 30+ years.

This is a fairly mild version; if you want something really spicy, add a chipotle pepper in adobo sauce, or a jalapeno or serrano pepper.  The quantities below will serve four people and provide leftovers.

1 large onion, chopped                                             1 red or green bell pepper

1 lb hamburger                                                             1 15-0z can pinto or cannellini beans

4-5 cloves garlic, minced                                        1 14.5-oz can tomatoes
1 1/4 cups brown rice
1/8 tsp fenugreek                                                        Chili powder to taste, about 1-2 tsp
1/2 tsp oregano                                                           1 tsp cumin
1/8 tsp crushed red pepper                                   1 1/2 cups chicken broth
1 cup water
Sauté onions until soft.  Add red pepper and garlic; sauté 3 more minutes.  Add hamburger and brown it, stirring in the spices.
Add rice, broth and water; bring to a boil.  When the liquid is boiling, cover the pot and turn town to simmer for 45 minutes.

About Peter, a/k/a sourdoughdaddy

Husband, dad, personal trainer, cross-country skier, trail runner, writer.
This entry was posted in Cooking, Family Recipes, Recipes and tagged , , , . Bookmark the permalink.

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