Razorback Beans Recipe
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Summary
Ingredients
1 (16-ounce) package dried pinto beans
1 pound ground beef
1 medium onion, chopped
1 (16-ounce) can whole tomatoes, undrained
1 (4-ounce) can chopped green chiles, drained
1 (4-ounce) can taco sauce
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin seeds
1/2 teaspoon dried whole oregano
1/2 teaspoon garlic salt
1/2 teaspoon pepper
Directions
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.
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; discard remaining liquid.
Combine ground beef and onion 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 1 hour and 15 minutes.
Add additional water, if necessary.
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.
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; discard remaining liquid.
Combine ground beef and onion 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 1 hour and 15 minutes.
Add additional water, if necessary.
