Pinto Bean and Beef Stew
Description
This savory pinto bean and ground beef stew is full of Mexican-inspired spices, giving it tons of flavor and making it an instant family favorite.
Ingredients
•
1 cup dried pinto beans
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1 pound ground beef
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1 teaspoon seasoned salt (such as Spike® seasoning)
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1 tablespoon olive oil
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1 onion, chopped
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1 tablespoon minced garlic
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1 tablespoon ground cumin
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1 tablespoon dried cilantro
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2 teaspoons dried Mexican oregano
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1 (14 1/2 ounce) can petite diced tomatoes
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4 cups chicken broth
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1 cup water, or more as needed
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2 tablespoons tomato paste
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1/2 cup diced green onions
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1/2 cup chopped fresh cilantro, or more to taste
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2 tablespoons freshly squeezed lime juice
Directions
1
Place pinto beans into a pot and cover with several inches of cool water; let soak, 8 hours to overnight.
2
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
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
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
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
Add green onion, cilantro, and lime juice. Serve hot.