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Pinto Bean and Beef Stew
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
590 minutes
Mexican-inspired spicy pinto bean stew with ground beef - a flavorful and comforting family favorite.
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 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
  • 0.5 cup diced green onions
  • 0.5 cup chopped fresh cilantro, or more to taste
  • 2 tablespoons freshly squeezed lime juice
Instructions:
  • Place pinto beans in a large pot and cover them with cool water, allowing them to soak for 8 hours to overnight.
  • Drain beans and add enough fresh water to cover them. Bring to a boil, then simmer until beans are soft, for around 40 to 45 minutes.
  • Once the beans are simmering, heat a large skillet over medium-high heat. Brown ground beef with seasoned salt, stirring occasionally, until cooked through and crumbly, about 5 to 7 minutes. Remove from heat and set aside.
  • 1. Heat olive oil in a skillet over medium heat until shimmering. Cook onion until soft, translucent, and lightly browned, about 5 minutes. Stir in garlic and saute for an additional 2 minutes. Finally, add cumin, dried cilantro, and Mexican oregano, and saute for 1 minute.
  • Combine drained beans with browned beef, onions, diced tomatoes, chicken broth, 1 cup water, and tomato paste in a sturdy stockpot. Cook over low heat for 45 minutes, adding water as needed to reach your preferred stew thickness.
  • Garnish with fresh green onion, fragrant cilantro, and a squeeze of zesty lime juice just before serving while hot.

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