1 pound ground beef
2 cups water
1 tablespoon salt
3 pounds beans
3 cups chicken broth
1/4 cup chopped green onions
1 cup chopped red bell pepper
6 green tomatoes
6 cups water
4 eggs
1 avocado - peeled, pitted and diced (optional)
2 tablespoons butter
1 tablespoon olive oil
1 onion, finely chopped
Rinse beans and cayenne pepper and drain.
In a big pot or Dutch oven over medium high heat, mix together meat, water and salt. Simmer for 1 hour; beat eggs with wire whisk until frothy.
Cover, and stir in the beans and chicken broth. Heat through, then transfer to a bowl set aside. Add 1/2 cup of the beef mixture, simmer 30 minutes, or until the bean is very tender, stirring occasionally.
Layer a baking sheet with the remaining 1 cup of beef mixture, peel and chop the skin off of the pepper, layer with the avocado, onion and tomato, cover tightly with foil. Place in freezer for 2 1/2 hours before serving.