Pinto Beans And Ground Beef Stew Recipe 425

Steps:

• Place pinto beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
• Heat a large skillet over medium-high heat. Cook and stir ground beef with vegetable blend and onion until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Combine the beef mixture and pinto beans in a large pot. Stir in chicken broth, tomatoes, bacon bits, Creole seasoning, garlic, salt, black pepper, cumin, mustard, and red pepper flakes. Add enough water to cover. Simmer until beans are tender, adding more water as needed, 3 to 4 hours.

Steps:

• Put 1 cup dried pinto beans in pressure cooker with 2 teaspoons 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 1 cup bean cooking liquid. You can also use 2 cans pinto beans, rinsed well in a colander placed in the sink, then drained. While beans are cooking, heat 2 teaspoons olive oil in large heavy frying pan, add ground beef, and season with Spike seasoning, 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 2 teaspoons 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 1 cup reserved bean cooking liquid or water, if using canned beans. Add beans, tomato paste and can of tomatoes 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, 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.

Steps:

• Sort beans and rinse with cold water. Place the beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. , Drain and rinse beans, discarding liquid. Return beans to the pan; add the cold water, carrot, garlic, chili powder, salt and cayenne. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until beans are almost tender., In a skillet coated with cooking spray, saute the corn, onion and green pepper until tender. Add to the bean mixture. Cover and cook for 45 minutes. , Stir in the tomatoes, vinegar and sugar. Cook 5 minutes longer or until heated through.