Texas Souper Pintos

"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!"
 
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Ready In:
11mins
Ingredients:
11
Yields:
10 cups
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ingredients

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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

  1. 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!!
     
  2. A little soupy...but DELICIOUS! I added rice to the leftovers and it made great burrito filler for a quick, filling microwave lunch.
     
  3. 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.
     
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I am a down to earth Southern girl who has many passions and few peeves!!
 
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