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razorback beans

(1 RATING)
15 Pinches
BrninEmbers avatar
Macon, GA
Updated on Jan 3, 2014

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

prep time 1 Hr 10 Min
cook time 2 Hr 15 Min
method Stove Top
yield 8 to 10 servings

Ingredients

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

How To Make razorback beans

  • Step 1
    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.
  • Step 2
    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.
  • Step 3
    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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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