Pinto Bean and Beef Stew recipe
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Ingredients
- 1 cup dried pinto beans 1 pound ground beef 1 teaspoon seasoned salt (such as Spike® seasoning) 1 tablespoon olive oil 1 onion, chopped 1 tablespoon minced garlic 1 tablespoon ground cumin 1 tablespoon dried cilantro 2 teaspoons dried Mexican oregano 1 (14.5 ounce) can petite diced tomatoes 4 cups chicken broth 1 cup water, or more as needed 2 tablespoons tomato paste ½ cup diced green onions ½ cup chopped fresh cilantro, or more to taste 2 tablespoons freshly squeezed lime juice
Nutrition Info
- 326.7 caloriescarbohydrate: 30.2 gcholesterol: 51.3 mgfat: 12.5 gfiber: 7.1 gprotein: 22.3 gsaturatedFat: 4 gservingSize: -sodium: 1133.5 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Pinto Bean and Beef Stew
Directions
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Place pinto beans into a pot and cover with several inches of cool water, let soak, 8 hours to overnight.
Drain beans and add fresh water to cover. Bring to a boil, reduce heat and let simmer until beans are soft, 40 to 45 minutes.
While beans are cooking, heat a large skillet over medium-high heat. Cook and stir ground beef with seasoned salt in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and set aside.
Heat olive oil in a skillet over medium heat. Add onion and saute until soft, translucent, and starting to brown, about 5 minutes. Add garlic and saute for 2 minutes more. Add cumin, dried cilantro, and Mexican oregano and saute for 1 minute more.
Drain beans. Mix with browned beef, onion mixture, diced tomatoes, chicken broth, 1 cup water, and tomato paste in a heavy stockpot. Simmer over low heat for 45 minutes, adding more water as needed to achieve desired consistency for the stew.
Add green onion, cilantro, and lime juice. Serve hot.