Razorback Beans

Razorback Beans

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Embers Stephens

By
@BrninEmbers

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

Step-by-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.
  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.
  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.

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