Pinto Bean and Beef Stew
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Source:

Ingredients for - Pinto Bean and Beef Stew

1. Dried pinto beans - 1 cup
2. Ground beef - 1 pound
3. Seasoned salt (such as Spike® seasoning) - 1 teaspoon
4. Olive oil - 1 tablespoon
5. Onion, chopped - 1
6. Minced garlic - 1 tablespoon
7. Ground cumin - 1 tablespoon
8. Dried cilantro - 1 tablespoon
9. Dried Mexican oregano - 2 teaspoons
10. Petite diced tomatoes - 1 (14.5 ounce) can
11. Chicken broth - 4 cups
12. Water, or more as needed - 1 cup
13. Tomato paste - 2 tablespoons
14. Diced green onions - ½ cup
15. Chopped fresh cilantro, or more to taste - ½ cup
16. Freshly squeezed lime juice - 2 tablespoons

How to cook deliciously - Pinto Bean and Beef Stew

1. Stage

Place pinto beans into a pot and cover with several inches of cool water; let soak, 8 hours to overnight.

2. Stage

Drain beans and add fresh water to cover. Bring to a boil; reduce heat and let simmer until beans are soft, 40 to 45 minutes.

3. Stage

While beans are cooking, heat a large skillet over medium-high heat. Cook and stir ground beef with seasoned salt in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and set aside.

4. Stage

Heat olive oil in a skillet over medium heat. Add onion and saute until soft, translucent, and starting to brown, about 5 minutes. Add garlic and saute for 2 minutes more. Add cumin, dried cilantro, and Mexican oregano and saute for 1 minute more.

5. Stage

Drain beans. Mix with browned beef, onion mixture, diced tomatoes, chicken broth, 1 cup water, and tomato paste in a heavy stockpot. Simmer over low heat for 45 minutes, adding more water as needed to achieve desired consistency for the stew.

6. Stage

Add green onion, cilantro, and lime juice. Serve hot.