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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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tasty Ingredients:
8 oz pinto beans (when dry) |
43 oz diced tomatoes ( 3 14.5 oz cans) |
2 large green bell pepper |
1 tbsp olive oil |
4 cups onion, chopped |
3 cloves garlic, minced |
1/4 cup chopped parsley |
1 lb ground beef |
1/4 cup chili powder |
4 tsp salt |
1 tsp ground black pepper |
1 tsp cumin |
Directions:
1. Let beans stand in water over night. Drain. Place beans in big pot and add water to cover. Bring to a boil, reduce heat and cover and simmer for about 45 minutes or until beans are tender (skins should burst when you blow on them). Add tomatoes and simmer for 5 minutes. Set beans aside. In a skillet add vegetable oil and saute onions and bell pepper until soft. Add garlic and chopped parsley. In another skillet brown ground beef lightly. Drain. Add to onion mixture. Add chili powder and cook for 10 minutes. Add beef mixture to beans and stir in pepper, cumin, and salt to taste. Cover and simmer for 1 hour. Remove cover and continue to cook for 30 minutes.
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