Razorback Beans
By
Embers Stephens
@BrninEmbers
1
I usually spice this up by adding a bit more chili powder and oregano! ~Enjoy!
Rating:
★★★★★ 1 vote5
Comments:
Serves:
8 to 10 servings
Prep:
1 Hr 10 Min
Cook:
2 Hr 15 Min
Method:
Stove Top
Ingredients
-
1 lbpackage dried pinto beans
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1 - 1 1/2 lblean ground beef
-
1 mediumonion, chopped
-
1 mediumgreen bell pepper, chopped
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1 can(s)(16-oz) whole tomatoes, undrained
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1 can(s)(4-oz) chopped green chiles, drained
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1 can(s)(4-oz) taco sauce
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1 tspsalt
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1 Tbspchili powder, hot
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1/2 tspcumin seeds
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1/2 tspdried whole oregano
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1 tspfinely minced garlic
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1/2 tspblack pepper
How to Make Razorback Beans
- 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 Razorback Beans
Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Southwestern
Other Tag: Heirloom
