Kaylyn's Kitchen Pinto Beans and Ground Beef Stew
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 c. dry pinto beans2 lbs. lean ground beef8 tsp olive oil2 medium sweet onions diced1 jar Trader Joe's Corn Tomato-less Salsa4 Tbsp. chopped fresh garlic3 Tbsp ground cuminChopped Cilantro4 cans Chicken Broth reduced to 6 cups4 Tbsp Tomato PasteJuice of 2 limes2 cans diced tomatoesExtra green onion and salsaSour Cream (about 1 Tbsp per servingShredded Mexican Cheese (about 1/4 c or less per serving)
Put dried pinto beans in pressure cooker with 4 tsp. olive oil, add water to fill pressure cooker half full, lock lid, and pressure cook at high pressure 15 minutes. (Start to time after high pressure is reached.) Turn off heat and let pressure release naturally (about 15 minutes.) When all pressure is released, drain beans into colander, reserving 2 cup bean cooking liquid. (You can also use 4 cans pinto beans, rinsed well in a colander placed in the sink, then drained.)
While beans are cooking, heat 4 tsp. olive oil in large heavy frying pan, add ground beef then saute until beef is well-browned, breaking apart with back of the turner as it cooks. When it's well browned, remove beef to a bowl.
Heat 4 tsp. more olive oil in frying pan, then add onion and saute about 5 minutes, or until onion is starting to brown. Add minced garlic and saute 2 minutes more, then add Mexican oregano, cumin, and dried cilantro and saute about 2 minutes more.
When beans have finished cooking and been drained into a colander, add cooked ground beef to pressure cooker, followed by onion/garlic/herb mixture. Add chicken stock to frying pan and simmer a minute, scraping off any browned bits and adding that liquid to pressure cooker, along with 2 cup reserved bean cooking liquid (or water, if using canned beans.) Add beans, tomato paste and can of tomaotes to pressure cooker.
Lock lid and pressure cook for 2 minutes at high pressure. (Start to time after high pressure is reached.) Turn off heat and let pressure release naturally, about 15 minutes. When pressure is released, add sliced green onion, chopped fresh cilantro, cheese, sour cream and lime juice, turn heat on and cook with lid off for about 5 minutes. Serve hot, with additional chopped cilantro to add at the table if desired.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user SUGARMAG94945.
While beans are cooking, heat 4 tsp. olive oil in large heavy frying pan, add ground beef then saute until beef is well-browned, breaking apart with back of the turner as it cooks. When it's well browned, remove beef to a bowl.
Heat 4 tsp. more olive oil in frying pan, then add onion and saute about 5 minutes, or until onion is starting to brown. Add minced garlic and saute 2 minutes more, then add Mexican oregano, cumin, and dried cilantro and saute about 2 minutes more.
When beans have finished cooking and been drained into a colander, add cooked ground beef to pressure cooker, followed by onion/garlic/herb mixture. Add chicken stock to frying pan and simmer a minute, scraping off any browned bits and adding that liquid to pressure cooker, along with 2 cup reserved bean cooking liquid (or water, if using canned beans.) Add beans, tomato paste and can of tomaotes to pressure cooker.
Lock lid and pressure cook for 2 minutes at high pressure. (Start to time after high pressure is reached.) Turn off heat and let pressure release naturally, about 15 minutes. When pressure is released, add sliced green onion, chopped fresh cilantro, cheese, sour cream and lime juice, turn heat on and cook with lid off for about 5 minutes. Serve hot, with additional chopped cilantro to add at the table if desired.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user SUGARMAG94945.
Nutritional Info Amount Per Serving
- Calories: 393.7
- Total Fat: 24.6 g
- Cholesterol: 74.6 mg
- Sodium: 1,025.3 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 4.1 g
- Protein: 24.9 g
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