Razorback Beans
By
Embers Stephens
@BrninEmbers
1
I usually spice this up by adding a bit more chili powder and oregano! ~Enjoy!
Rating:
★★★★★ 1 vote
Comments:
Serves:
8 to 10 servings
Prep:
1 Hr 10 Min
Cook:
2 Hr 15 Min
Method:
Stove Top
Ingredients
- 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
- salt
- 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
How to Make Razorback Beans
- 1Sort 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.
- 2Drain 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.
- 3Combine 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 Razorback Beans
Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Southwestern
Other Tag: Heirloom
Hashtags: #stew, #tomatoes, #ground-beef, #oregano, #chili powder, #pinto beans, #chopped green chiles, #cumin seeds
