Texas Souper Pintos

Course : Beans
Serves: 1
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1 pound dried pinto beans
5 cups water
1 large onion -- chopped
2 large jalapeno peppers -- seeded and chopped
1 package taco seasoning mix
1/2 teaspoon salt
1 tablespoon sugar
1 teaspoon cumin
1 tablespoon chili powder
2 cans mexican style stewed tomatoes -- (14 1/2-oz)
2 pounds ground chuck

Preparation / Directions:

Place beans in a Dutch oven. Cover with water 2 inches above beans; bring to a boil. Boil 2 minutes; remove from heat, and let stand 1 hour. Drain and return to Dutch oven. Add 5 cups water and next 8 ingredients to Dutch oven; bring mixture to a boil. Add ground chuck, stirring to crumble. Cover and reduce heat, and simmer, stirring occasionally, 1 hour and 30 minutes. Uncover and simmer 30 minutes or until beans are tender. Makes 10 cups. Note: this recipe for pinto beans is used in Texas Lasagna.


Nutritional Information:

4172 Calories (kcal); 195g Total Fat; (42% calories from fat); 261g Protein; 337g Carbohydrate; 681mg Cholesterol; 4185mg Sodium

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