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.