Ranch-Style Pinquito Beans
1 pound pinquito beans
2 cans (14 ½ ounce) beef broth
4 ½ cups water
1 pound ground beef
2onions, chopped
2 cloves garlic, chopped
4 large tomatoes, chopped
1 can (7 ounces) diced green chiles
½ cup fresh chopped cilantro
3 tablespoons chili powder
1 tablespoon dried oregano leaves
1 teaspoon salt
Place beans, beef broth and water in 8-quart Dutch oven; cover. Heat to boiling; reduce heat and simmer 2 hours, stirring occasionally. Sauté ground beef, onions and garlic; drain. Add beef mixture and remaining ingredients to beans. Simmer, covered, for 1 hour. If a thinner consistency is desired, add more beef broth. Makes 10 cups.
1 pound pinquito beans
2 cans (14 ½ ounce) beef broth
4 ½ cups water
1 pound ground beef
2onions, chopped
2 cloves garlic, chopped
4 large tomatoes, chopped
1 can (7 ounces) diced green chiles
½ cup fresh chopped cilantro
3 tablespoons chili powder
1 tablespoon dried oregano leaves
1 teaspoon salt
Place beans, beef broth and water in 8-quart Dutch oven; cover. Heat to boiling; reduce heat and simmer 2 hours, stirring occasionally. Sauté ground beef, onions and garlic; drain. Add beef mixture and remaining ingredients to beans. Simmer, covered, for 1 hour. If a thinner consistency is desired, add more beef broth. Makes 10 cups.