RAZORBACK BEANS

Razorback Beans image

Provided by Embers Stephens

Time 3h25m

Number Of Ingredients 13

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1 lb package dried pinto beans
1 - 1 1/2 lb lean ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
1 can(s) (16-oz) whole tomatoes, undrained
1 can(s) (4-oz) chopped green chiles, drained
1 can(s) (4-oz) taco sauce
1 tsp salt
1 Tbsp chili powder, hot
1/2 tsp cumin seeds
1/2 tsp dried whole oregano
1 tsp finely minced garlic
1/2 tsp black pepper

Steps:

1. Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans, and bring to a boil; cook 2 minutes. Remove beans from heat; cover and let soak 1 hour.
2. Drain beans; cover with water. Bring to a boil; cover, reduce heat, and simmer 1 hour or until beans are tender. Drain 2 cups liquid from beans, save. Discard -remaining- liquid. Add the saved 2 cups liquid back to beans.
3. Combine ground beef, chopped onion, and chopped bell pepper in a skillet; cook until beef is browned, stirring to crumble. Add beef mixture and remaining ingredients to beans. Bring to a boil, cover, reduce heat, and simmer, and simmer 1 hour and 15 minutes. Add additional water, if necessary.