Razorback Beans Recipe

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Razorback Beans

Embers Stephens


I usually spice this up by adding a bit more chili powder and oregano! ~Enjoy!

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8 to 10 servings


1 Hr 10 Min


2 Hr 15 Min


Stove Top


1 lb
package dried pinto beans
1 - 1 1/2 lb
lean ground beef
1 medium
onion, chopped
1 medium
green bell pepper, chopped
1 can(s)
(16-oz) whole tomatoes, undrained
1 can(s)
(4-oz) chopped green chiles, drained
1 can(s)
(4-oz) taco sauce
1 tsp
1 Tbsp
chili powder, hot
1/2 tsp
cumin seeds
1/2 tsp
dried whole oregano
1 tsp
finely minced garlic
1/2 tsp
black pepper

Directions Step-By-Step

Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans, and bring to a boil; cook 2 minutes. Remove beans from heat; cover and let soak 1 hour.
Drain beans; cover with water. Bring to a boil; cover, reduce heat, and simmer 1 hour or until beans are tender. Drain 2 cups liquid from beans, save. Discard -remaining- liquid. Add the saved 2 cups liquid back to beans.
Combine ground beef, chopped onion, and chopped bell pepper in a skillet; cook until beef is browned, stirring to crumble. Add beef mixture and remaining ingredients to beans. Bring to a boil, cover, reduce heat, and simmer, and simmer 1 hour and 15 minutes. Add additional water, if necessary.

About this Recipe