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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Texas Souper Pintos (See Mexican Lasagna) Recipe

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This recipe for Texas Souper Pintos (See Mexican Lasagna) is from The Phillips Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound dried pinto beans (may use 6-7 cans!)
5 cups water
1 large onion, chopped
2 large jalapeno peppers, seeded and chopped
1 2 oz. envelope taco seasoning mix
1/2 tsp salt
1 TB sugar
1 tsp cumin
1 TB chili powder
2 (14 1/2 oz) cans Mexican-style stewed tomatoes
2 pounds ground chuck - extra lean grind
Directions:
Directions:
If using canned beans, simmer all the combined ingredients for about an hour or so.
If using dried beans:
Place beans in dutch oven. Cover with water 2 inches above beans; bring to a boil. Boil 2 minutes, remove from heat, and let stand 1 hour. Drain and return to Dutch oven.
Add 5 cups water and next 8 ingredients to Dutch oven; bring mixture to a boil. Brown ground chuck, stirring to crumble and add to beans. Cover, reduce heat, and simmer stirring occasionally, 1 hour and 30 minutes or until beans are tender.
Number Of Servings:
Number Of Servings:
10 cups
Preparation Time:
Preparation Time:
3+ hours
Personal Notes:
Personal Notes:
If using with Texas lasagna, prepare earlier and freeze if necessary.

 

 

 

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