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Categories:
pinto beans water tomatoes canola oil red bell pepper onion parsley garlic ground round lean ground pork chili powder salt ground cumin freshly ground black pepper
Viewed: 38 - Published at: 3 years agoIngredients
- 1 cup dried pinto beans
- 3 cups water
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon canola oil
- 2 cups chopped red bell pepper
- 2 cups chopped onion
- 1/4 cup chopped fresh flat-leaf parsley
- 2 garlic cloves, minced
- 1 1/4 pounds ground round
- 1/2 pound lean ground pork
- 3 tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
Method
- Sort and wash beans; place in a Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans.
- Add 3 cups water. Bring to a boil; cover, reduce heat, and simmer 1 hour and 30 minutes or until beans are tender. Stir in tomatoes; cook 5 minutes.
- While beans cook, heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add bell pepper and onion; cook 8 minutes or until tender, stirring frequently. Add parsley and garlic; cook 1 minute. Add ground round and remaining ingredients; cook 8 minutes or until browned, stirring to crumble. Add meat mixture to bean mixture. Bring to a boil; cover, reduce heat, and simmer 30 minutes.
- Kids Can Help: Let the kids stir the pot while the meat is browning and the tomatoes are cooking. They'll feel like real cooks. Just make sure you stay close.
- MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
