1 tablespoon vegetable oil
1 pound pinto beans
1 cup water
1 medium onion, chopped
1 medium carrot, chopped
1 medium zucchini, chopped
1 medium tomato, diced
1 1/2 cups beef broth
2 tablespoons dried rosemary
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon dried rosemary
2 tablespoons white sugar
2 tablespoons dried lemon peel
1 tablespoon grated lemon zest
1 tablespoon olive oil
2 tablespoons lemon juice
1/2 teaspoon ground nutmeg
2 tablespoons lemon zest
1/2 teaspoon salt
1 teaspoon dried lemon zest
1 pound fresh mushrooms, sliced
4 cloves garlic, minced
1 teaspoon Worcestershire sauce
Place taco seasoning packet (see Appendix for recipe) in a small bowl. Cook beef in a large skillet over medium heat. Brown on both sides. Drain fat.
Heat oil in a large skillet over medium heat. Cook tenderloin in oil, stirring occasionally, until browned; drain. Transfer to a large bowl. Stir in pinto beans, water, onion, carrot, zucchini, tomato, beef broth, rosemary, basil, thyme, garlic powder, salt, rosemary, lemon peel, lemon zest, olive oil, lemon juice, nutmeg, lemon zest, olive oil, lemon juice and mushrooms. Stir into meat mixture. Cover; refrigerate 4 hours or overnight.
While meat mixture is simmering, heat 3 tablespoons oil in a large skillet. Saute mushrooms and garlic for 3 minutes; remove from pan.
While meat mixture is heating, place mushrooms in saucepan and whip them until tender. Pour over meat and mushrooms mixture.
Return meat mixture to pan and cook over medium heat for 10 minutes. Stir in pinto beans, stirring constantly.
Return mixture to pan and boil for 5 minutes. Reduce heat to low and cook, stirring occasionally, until center of beef is browned. Pour over mushrooms and browned beef. Cool.
Return meat mixture to pan and heat for many, stirring constantly, until liquid is reduced. Bring to a boil and reduce heat to medium. Simmer, stirring occasionally, for 3 hours.
Remove meat mixture from heat. Stir in lemon juice until thickened.