Prep 20 mins
Cook 30 mins
I got this recipe from my DIL. Perfect for a cold, winter night!
- 453.59 g dry pinto beans (may use canned)
- 118.29 ml butter or 118.29 ml margarine
- 2 medium onions, chopped
- 198.44 g can diced green chilies
- 2 garlic cloves, minced
- 1360.77 g chopped sirloin
- 453.59 g pork sausage
- 29.58 ml all-purpose flour
- 453.59 g can baked beans
- 113.39 g can pimientos
- 2 (1700.97 g) can diced tomatoes
- 177.44 ml chopped celery
- 226.79 g sliced fresh mushrooms
- 118.29 ml chopped red bell pepper
- 118.29 ml chopped green pepper
- 255.14 g can pitted ripe olives, chopped
- 118.29 ml minced parsley
- 340.19 g bottle chili sauce
- 14.79 ml salt
- 9.85 ml black pepper
- 14.79 ml chopped cilantro
- 14.79 ml dried oregano
- 29.58-59.16 ml chili powder, to taste
- grated orange peel
- 473.19 ml sour cream
- Wash and drain pinto beans; place in stockpot, cover with water and let soak overnight. The next day, bring water to boil, lower heat and simmer 1 1/2 to 3 hours, or until beans are tender, drain. (if you use canned beans, omit these two steps).
- Melt butter in large skillet. Add onions chilis and garlic. Saute until onions are soft. Add chopped sirloin and cook over moderate heat until meat is brown.
- In seperate pan, brown sausage and pour off fat. Add sausage to meat mixture. Sprinkle with flour and stir to blend, then transfer to Dutch oven or 8-quart kettle. Add pinto and baked beans and all remaining ingredients, except sour cream; bring just to a boil.
- Lower heat and simmer about 30 minutes. Skim off fat with a cold spoon as it rises to the tp. Serve with sour cream.