El Cantarito Pintos

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Pinto beans are used in a wide variety of dishes in traditional Southwestern cuisine. Hurst’s® El Cantarito Pinto Beans come in a 2lbs. package and work great when trying to feed a large group (or just a few BIG eaters) without breaking the bank. (Feeds 12 for under a $1.00 per serving!)

The spiced flavors of the Southwest really give this recipe a kick. These pintos make a great side dish, but can be put over a bed of rice and make a very hearty and nutritious entree.

What You Need:

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  • 1- Package Hurst’s El Cantarito Pintos

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  • 1- Cup Diced Onion
  • 1- Can Diced Tomatoes
  • 1- Can Stewed Tomatoes
  • 1- Small Can Diced Jalapenos (use 1/2 a can for less spice)
  • 1lbs. Ground Pork
  • 4- Cloves Minced Garlic
  • 12- Cups Water

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1. Place pintos in a colander or sieve and rinse well with cold water. Check for any stones or unwanted debris.

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2. Dice onion into 1/4″ pieces and mince garlic cloves.

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3. Over med-high heat, saute onion and garlic with 1 tbs. olive oil or butter.

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4. When onions become translucent, add cans of tomato and jalapeno. Stir to combine and continue to simmer.

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5. In a separate pan, brown the ground pork, breaking up large chunks with the end of a spoon.

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6. Add the beans, pork, and Hurst’s Hispanic seasoning mix and stir to combine all ingredients. Bring mixture to a rolling boil, then reduce heat, cover, and simmer for 2 hours. Stir occasionally.

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7. After 2 hours, the liquid will be reduced and beans should be almost completely tender. Continue to simmer uncovered for another 15 minutes or until desired consistency is reached, stirring occasionally.

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8. Serve hot over a bed of rice with some shredded cheese and your favorite hot sauce… ENJOY!

(Also tastes great rolled in a flour tortilla!)

*See more recession proof recipes at The Alchemist Chef.

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