4 parsley
2 green onions
1 cilantro
1 c. pinto beans
2 lb. stew meat
1/4 c. lemon juice
1/2 c. oil
1 1/2 c. rice
1 potato
1 sm. onion, diced
Salt and pepper to taste

Discard stems of parsley and cilantro; chop remains finely with green onion. In frying pan fry all until dark green. DO NOT BURN. Drain. In large pot cook stew meat, beans and small onion until meat is done. Add cooked vegetables, lemon juice, salt and pepper to taste. Cook 30 minutes medium fire. In pan boil rice until 1/2 done. Drain and rinse. Put oil in bottom of pan and heat. Peel and slice potato in 1/4 inch oval slices. Layer bottom of pan, return rice to pan on top of layered potatoes. Cover pan with a kitchen towel to absorb excess water, put lid on top of towel. Let cook until potatoes are golden brown. Check for readiness. Ghormusapsee is eaten over rice; potatoes are a delicious side dish.