Texas Souper Pintos

Total Time: 11 mins
Preparation Time: 10 mins
Cook Time: 1 min

Ingredients

• 1 lb dried pinto bean


• 5 cups water


• 1 large onion, chopped


• 2 large jalapeno peppers, seeded and chopped


• 1 (1 1/2 ounce) envelope taco seasoning mix


• 1/2 teaspoon salt


• 1 tablespoon sugar


• 1 teaspoon cumin


• 1 tablespoon chili powder


• 2 (14 1/2 ounce) cans mexican-style stewed tomatoes (i like to use 3 cans of rotel)


• 2 lbs ground chuck

Recipe

• 1 place beans in dutch oven.


• 2 cover with water 2 inches above beans;bring to a boil.


• 3 boil 2 minutes;remove from heat,and let stand for 1 hour.


• 4 drain and return to dutch oven.


• 5 add 5 cups water and next 8 ingredients to dutch oven;bring mixture to a boil.


• 6 add ground chuck,stirring to crumble.


• 7 (i cook and crumble mine before i add to beans but you can do either way).


• 8 cover,reduce heat and simmer,stirring occasionally,1 hour and 30 minutes.


• 9 uncover and simmer 30 minutes or until beans are tender and mixture has thickened.