Quote:
Originally Posted by rchippie
Yes it is 2# on ground beef . I have never heard of that sauce . I dont want to try to much for the first time . I have all ready changed a little from the recipe i got from all recipes .com . I may try jerry's trick of adding a table spoon or two of sugar .
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You can get that sauce from the Oriental/Chinese section of your grocery store. Sugar or corn/maple syrup( I like Maple) provides a nice contrast and actually gets rid of the slight bitter taste of the beans and pepper especially when cooked over low heat for a longer amount of time.
I personally like using dry kidney beans. What I do is washed and soaked them in lukewarm water with a bit of salt to soften the coating and also let them soak up the salt to make it even more flavorful. For herbs such as oregano, I go for fresh ones from the Japanese stores.