Beefy Pinto Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
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 diced6 tsp/2 Tbsp on minced garlic1 C chopped Green Pepper1 C Chopped Yellow Pepper1 C Chopped Orange Pepper1 C chopped Red Pepper1 28oz Can of Crushed Tomatoes1tsp Fajita seasoning1tsp of Ground Cumin1/4 tsp of Tumeric1/4 tsp of PaprikaSalt and Pepper to taste
Soak the beans following either the overnight or quick soak method instuctions on your package of pinto beans.
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.
ENJOY!
Serving Size: 14 1-C servings
Number of Servings: 14
Recipe submitted by SparkPeople user AJDONOVAN.
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.
ENJOY!
Serving Size: 14 1-C servings
Number of Servings: 14
Recipe submitted by SparkPeople user AJDONOVAN.
Nutritional Info Amount Per Serving
- Calories: 91.5
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 524.0 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 5.2 g
- Protein: 5.8 g
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