Texas Souper Pintos
- Ready In:
- 11mins
- Ingredients:
- 11
- Yields:
-
10 cups
ingredients
- 1 lb dried pinto bean
- 5 cups water
- 1 large onion, chopped
- 2 large jalapeno peppers, seeded and chopped
- 1 (1 1/2 ounce) envelope taco seasoning mix
- 1⁄2 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 2 (14 1/2 ounce) cans Mexican-style stewed tomatoes (I like to use 3 cans of rotel)
- 2 lbs ground chuck
directions
- Place beans in dutch oven.
- Cover with water 2 inches above beans;bring to a boil.
- Boil 2 minutes;remove from heat,and let stand for 1 hour.
- Drain and return to dutch oven.
- Add 5 cups water and next 8 ingredients to dutch oven;bring mixture to a boil.
- Add ground chuck,stirring to crumble.
- (I cook and crumble mine before I add to beans but you can do either way).
- Cover,reduce heat and simmer,stirring occasionally,1 hour and 30 minutes.
- Uncover and simmer 30 minutes or until beans are tender and mixture has thickened.
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Reviews
RECIPE SUBMITTED BY
ngdarlen
United States
I am a down to earth Southern girl who has many passions and few peeves!!