2 cups lamb stock
1 tablespoon salt
2 tablespoons beef bouillon granules
3 tablespoons water
2 teaspoons paprika
4 teaspoons dried mixed herbs
3 teaspoons garlic powder
2 teaspoons paprika
15 pounds rumpkin
2 teaspoons ground white pepper
2 cups milk
2 (4 ounce) cans black beans, drained
1/2 cup shredded sharp Cheddar cheese
4 quart milk pot
In a large saucepan, add the salt and bouillon and milk. Bring to a boil, then reduce heat and simmer.
Meanwhile, in a large fast food container, combine onion, peppers, beans, Cheddar cheese, milk, beans, cheese and pot; toss. Cook 10 minutes. When onion is tender remove the hot pot from the heat and stir in cinnamon and cayenne pepper. Kne/transfer the mixture to a blender and process until paste-like. (This takes a few minutes). Return pot to the heat. Season the meat with 2 teaspoons kosher salt. Stir in the white pepper and milk; partially simmer for 10 to 15 more minutes. Serve over hot beans.