Pioneer Stew

1 1/4 cups (1/2 pound) dried pinto or kidney beans
3 cups cold water
1 teaspoon salt
1/2 to 1 lb. ground beef
1/2 cup chopped onion
1/2 cup finely diced green pepper
1 can (16 oz.) whole kernel corn,undrained
1 can (16 oz.) tomatoes, undrained
1/2 teaspoon chili powder
3/4 teaspoon salt
1/2 cup shredded sharp American cheese

In large saucepan place washed and drained beans, cold water, and salt. Bring to a boil, cover, and simmer 2 minutes. Remove from heat and let stand for 1 hour. Return to heat and simmer 1 hour and 15 minutes. In skillet cook ground beef, chopped onion, and green pepper until meat is browned and vegetables are tender. Drain off fat. Add meat mixture, corn, tomatoes, chili powder, and salt to taste to beans. Simmer 20 minutes. Combine 1 tablespoon flour with 2 tablespoons water. Stir into stew. Cook and stir until thickened and bubbly. Stir in cheese. Serves 8

Testing comment: I used a whole pound of lean ground beef (it called for 1/2 to 1 lb.) It made a large batch. I shared with my neighbor. We both thought it a little blah, but by adding more salt and pepper plus catsup, it became more palatable. I would make it again in the winter.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 23)