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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 (16-ounce) package dried pinto beans |
1 1/2 quarts water |
5 (16-ounce) cans whole tomatoes, undrained |
2 1/2 pounds lean ground beef |
1 pound lean ground pork |
3 medium-size green peppers, seeded and chopped |
1 large onion, chopped |
1 clove garlic, crushed |
1/2 cup chopped fresh parsley |
1/3 cup chili powder |
1 1/2 teaspoons cumin seeds |
2 tablespoons salt |
1 1/2 teaspoons pepper |
Directions:
1. Sort and wash beans; place in a large Dutch oven. Add water; let soak overnight. Bring to a boil. Reduce heat; cover and simmer 2 1/2 hours or until beans are tender. Add tomatoes; cover and simmer 5 minutes.
2. Sauté meat, green pepper, onion, and garlic in a large skillet 15 minutes or until vegetables are tender. Stir in parsley and chili powder; simmer 15 minutes.
3. Add meat mixture to Dutch oven; stir in cumin, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer 1 hour. Uncover and cook over medium heat an additional 30 minutes.
4. Ladle into a large serving dish or individual soup bowls; serve immediately.
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