1 tsp. butter
1/2 lb. beef round
1 sm. onion, chopped
1 (16 oz.) can whole tomatoes
3/4 c. water
1 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. dried oregano leaves
1/2 tsp. salt
3/4 c. dried red kidney beans

Melt butter in a well-seasoned 2-quart cast-iron saucepan. Cut beef into 1/2 x 2 inch strips. Saute beef strips in butter until well-browned on all sides. Add onions. Saute, stirring, until onions are golden. Add tomatoes, water, cumin, chili powder, oregano, and salt to saucepan. Stir until well combined.

Rinse beans well; remove any discolored beans, stones, or other foreign particles. Add to saucepan. Bring mixture to boiling. Reduce heat, cover with cast-iron lid and simmer 1 1/2 to 1 3/4 hours or until beans are tender. Check after 1 hour and add more water, if necessary. Makes 2 servings.