The Kern County CattleWomen shall strive to preserve ranching in our county, and work to secure a viable and prosperous future for our beef industry through education.
The beef that you eat comes from our families to yours. More than 97% of cattle ranches in the United States are family owned and operated. The families that raise beef are dedicated to caring for their animals, land, and continuing the traditions that generations before them began. Cattle harvest the grass on the hillside and convert it into a nutrient dense food source for us to enjoy. More than two-thirds of land used for grazing in the United States is not suitable for raising crops, however, cattle are able to graze the grass and provide us with beef.
For more information on how cattle are raised and the people who raise them visit www.explorebeef.org.
Spring branding season is upon us and this recipe is sure to be a hit. As the saying goes, “if you’re invited to help out at two brandings on the same day, go to the one that serves the best food”. Sounds like good advice. 😉
Our Featured Recipe this spring was submitted by Linda Cashman-Swim and can be found with other great beef recipes in Kern Co. Cattlewomen’s “Chuck’s On” 50th Anniversary Cookbook. Give it a try on your cowboys and cowgirls at home. Enjoy!
2 cups dry pinto beans
1 lb. ground beef
1 lg onion, chopped
2 Tbsp minced garlic
2-3 heaping Tbsp chili powder
2 tsp oregano
2 tsp salt
1/2 tsp cumin
1 32oz can diced tomatoes
Prepare beans by package directions and begin cooking in heavy pot for 1 1/2 to 3 hrs or until desired thickness and tenderness. While beans are cooking, brown onions, garlic and ground beef with seasonings. Add to beans. Continue cooking on low simmer. Add tomatoes the last hour or so.
(Note: Beans just get better with time, so you can make these a day or two ahead and reheat when ready to serve.)