Total Time
11mins
Prep 10 mins
Cook 1 min

You want a meal stretcher that taste good,well this is it.I can get atleast 3 meals outta this one pot of souper pintos.Got the recipe from a Southern Living magazine and the description on the recipe says to serve on hot dogs,in taco shells,but I like to use mine as a base for tostados and to make burritos with,but it can really be used in any mexican dish calling for ground beef or beans.It's really delicious!

Ingredients Nutrition

Directions

  1. Place beans in dutch oven.
  2. Cover with water 2 inches above beans;bring to a boil.
  3. Boil 2 minutes;remove from heat,and let stand for 1 hour.
  4. Drain and return to dutch oven.
  5. Add 5 cups water and next 8 ingredients to dutch oven;bring mixture to a boil.
  6. Add ground chuck,stirring to crumble.
  7. (I cook and crumble mine before I add to beans but you can do either way).
  8. Cover,reduce heat and simmer,stirring occasionally,1 hour and 30 minutes.
  9. Uncover and simmer 30 minutes or until beans are tender and mixture has thickened.

Reviews

(3)
Most Helpful

I made these last night and they were delicious! My son had 5 helpings with tortillas. We sprinkled cheddar cheese and a dollop of sour cream on top. I will definitely make these again!!

clmcmm Moore July 11, 2004

A little soupy...but DELICIOUS! I added rice to the leftovers and it made great burrito filler for a quick, filling microwave lunch.

Lori Ingraham June 20, 2004

This was excellent! It took my beans a lot longer to cook though. For the left overs I layered bean/meat mixture with tortillas and cheese. Several layers of each.

Rigel June 14, 2004

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