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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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You want a meal stretcher that taste good,well this is it.I can get atleast 3 meals outta this one pot of souper pintos.Got the recipe from a Southern Living magazine and the description on the recipe says to serve on hot dogs,in taco shells,but I like to use mine as a base for tostados and to make burritos with,but it can really be used in any mexican dish calling for ground beef or beans.It's really delicious! Ingredients:
1 lb dried pinto bean |
5 cups water |
1 large onion, chopped |
2 large jalapeno peppers, seeded and chopped |
1 (1 1/2 ounce) envelope taco seasoning mix |
1/2 teaspoon salt |
1 tablespoon sugar |
1 teaspoon cumin |
1 tablespoon chili powder |
2 (14 1/2 ounce) cans mexican-style stewed tomatoes (i like to use 3 cans of rotel) |
2 lbs ground chuck |
Directions:
1. Place beans in dutch oven.
2. Cover with water 2 inches above beans;bring to a boil.
3. Boil 2 minutes;remove from heat,and let stand for 1 hour.
4. Drain and return to dutch oven.
5. Add 5 cups water and next 8 ingredients to dutch oven;bring mixture to a boil.
6. Add ground chuck,stirring to crumble.
7. (I cook and crumble mine before I add to beans but you can do either way).
8. Cover,reduce heat and simmer,stirring occasionally,1 hour and 30 minutes.
9. Uncover and simmer 30 minutes or until beans are tender and mixture has thickened.
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