DaLynn’s Spanish Beans
A simple stew of ground beef, tomatoes, spices, and pinto beans
Equipment
- cutting board
- kitchen knife
- heavy saucepan or Dutch oven
- slotted spoon
- large ladle
Ingredients
- 3 slices bacon - cut into 1-inch squares
- 1 cup onion - chopped
- ½ cup bell pepper - chopped, assorted colors
- 2 cloves garlic - minced
- ½ pound ground beef - lean
- 1 tbsp chile powder - mild
- 1 tbsp cumin
- 1 tsp kosher salt
- ½ tsp black pepper - finely ground
- 2 cups stewed tomatoes - broken up
- 27 ounces pinto beans - one large can
Instructions
- Add bacon squares to a Dutch oven or heavy skillet over medium heat.3 slices bacon
- Cook bacon until fat is fully rendered.
- Add the chopped onion and bell pepper.1 cup onion, 1/2 cup bell pepper
- Sauté the vegetables until tender.
- Add the chopped garlic, sauté until aromatic.2 cloves garlic
- Add the ground beef.1/2 pound ground beef
- Break up the ground beef and cook until well browned.
- Add the chile powder, cumin, salt, and pepper.1 tbsp chile powder, 1 tbsp cumin, 1 tsp kosher salt, 1/2 tsp black pepper
- Stir to incorporate, and cook for a couple of minutes to release the oils from the chile powder and cumin.
- Add the stewed tomatoes. I'm using sauce made from garden tomatoes.2 cups stewed tomatoes
- Stir to incorporate. Cook the tomato sauce for a couple of minutes.
- Add the pinto beans.27 ounces pinto beans
- Stir to incorporate, and simmer covered on low until ready to serve.
- Serve in a bowl with a spoon.
Nutrition
Calories: 1109kcal | Carbohydrates: 131g | Protein: 63g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 2100mg | Potassium: 2914mg | Fiber: 41g | Sugar: 16g | Vitamin A: 2846IU | Vitamin C: 78mg | Calcium: 355mg | Iron: 17mg
