Pinto Bean and Beef Stew

This savory pinto bean and ground beef stew is perfect for cilantro lovers. The combination of Mexican spices makes this a quick family favorite. Serve with cornbread.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 50 mins
• Calories: 327 Calories

Ingredients

• 1 onion, chopped
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 4 cups chicken broth
• 1 pound ground beef
• 1 tablespoon ground cumin
• 2 tablespoons tomato paste
• 1 cup dried pinto beans
• 1 cup water, or more as needed
• ½ cup chopped fresh cilantro, or more to taste
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon seasoned salt (such as Spike® seasoning)
• 1 tablespoon dried cilantro
• 2 teaspoons dried Mexican oregano
• 1 (14.5 ounce) can petite diced tomatoes
• ½ cup diced green onions

Recipe Instructions

Step 1

Place pinto beans into a pot and cover with several inches of cool water; let soak, 8 hours to overnight.

Step 2

Drain beans and add fresh water to cover. Bring to a boil; reduce heat and let simmer until beans are soft, 40 to 45 minutes.

Step 3

While beans are cooking, heat a large skillet over medium-high heat. Cook and stir ground beef with seasoned salt in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and set aside.

Step 4

Heat olive oil in a skillet over medium heat. Add onion and saute until soft, translucent, and starting to brown, about 5 minutes. Add garlic and saute for 2 minutes more. Add cumin, dried cilantro, and Mexican oregano and saute for 1 minute more.

Step 5

Drain beans. Mix with browned beef, onion mixture, diced tomatoes, chicken broth, 1 cup water, and tomato paste in a heavy stockpot. Simmer over low heat for 45 minutes, adding more water as needed to achieve desired consistency for the stew.

Step 6

Add green onion, cilantro, and lime juice. Serve hot.