Beefy Pinto BeansSubmitted by: AJDONOVAN
Introduction***You need to plan a little bit ahead for this recipe. The beans have to soak over night or 4 hours using the quick soak method. ***You need to plan a little bit ahead for this recipe. The beans have to soak over night or 4 hours using the quick soak method.
Save beef broth from a roast and add enough water to make 6 Cups of Beef broth. Or use 6C of your favorite beef broth.
1 pound package of dry pinto beans( sorted, rinsed and soaked)
2 medium onions diced
6 tsp/2 Tbsp on minced garlic
1 C chopped Green Pepper
1 C Chopped Yellow Pepper
1 C Chopped Orange Pepper
1 C chopped Red Pepper
1 28oz Can of Crushed Tomatoes
1tsp Fajita seasoning
1tsp of Ground Cumin
1/4 tsp of Tumeric
1/4 tsp of Paprika
Salt and Pepper to taste
This is great with a little hot sauce and cheese.
Rinse the beans and set aside while you chop the vegetables.
Pour about 1 Cup of the beef broth in a heavy 8 Qt. sauce pan and heat on high.
saute the onions, garlic and peppers in the beef broth for about 10 minutes.
Pour the rest of the broth in the pan
Add the beans, tomatoes, seasonings and stir gently to mix well.
Bring to a boil then turn heat down to medium low.
Simmer for about 1.5 hours or until the beans are tender. (you will have to stir it frequently to prevent scorching. You just want a nice gently simmer not a rolling boil.)
Once the beans are done remove the pan from heat and let it stand for 10-15 minutes before serving. This makes 14 cups total. It can be packed (cool) into containers and frozen. Or it will store nicely in Quart jars in the fridge -- But must be used within 4-5 days.
Serving Size: 14 1-C servings
Number of Servings: 14
Recipe submitted by SparkPeople user AJDONOVAN.