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Pinto Bean and Beef Stew

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Pinto Bean and Beef Stew




    Ingredients :

  • 1 cup dried pinto beans
  • 1 pound ground beef
  • 1 teaspoon seasoned salt (such as Spike® seasoning)
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon ground cumin
  • 1 tablespoon dried cilantro
  • 2 teaspoons dried Mexican oregano
  • 1 (14.5 ounce) can petite diced tomatoes
  • 4 cups chicken broth
  • 1 cup water, or more as needed
  • 2 tablespoons tomato paste
  • ½ cup diced green onions
  • ½ cup chopped fresh cilantro, or more to taste
  • 2 tablespoons freshly squeezed lime juice
  • Methods :

  • Step 1

    Place pinto beans into a pot and cover with several inches of cool water; let soak, 8 hours to overnight.

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 6

    Add green onion, cilantro, and lime juice. Serve hot.

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