Serves: 9
Total Calories: 214
Place uncooked beans, roast, water, onion, garlic, seasonings, chilies, and pimientos in a heavy kettle. Cover and simmer on top of the range about 5 hours or until roast is fork-tender. Remove roast and break up with a fork. Return meat to the pot and continue to cook until mixture thickens, about 1/2 hour.
Place a handful of corn chips in a soup bowl or mug. Serve meat mixture over the chips. Garnish individually to taste.
Fun Fact: On Mardi Gras Day in 1699, Pierre le Moyne, Sieur d'Iberville, founded a military outpost named Point Mardi Gras at the mouth of the Mississippi River. The state of Louisiana has been celebrating Mardi Gras ever since. The statewide party begins on January 6th, the Twelfth Night Feast of the Epiphany, and ends on "Fat Tuesday" (Mardi Gras Day), 46 days before Easter.
This Bean Chalupa recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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