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:
- 1- Package Hurst’s El Cantarito Pintos
- 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
1. Place pintos in a colander or sieve and rinse well with cold water. Check for any stones or unwanted debris.
2. Dice onion into 1/4″ pieces and mince garlic cloves.
3. Over med-high heat, saute onion and garlic with 1 tbs. olive oil or butter.
4. When onions become translucent, add cans of tomato and jalapeno. Stir to combine and continue to simmer.
5. In a separate pan, brown the ground pork, breaking up large chunks with the end of a spoon.
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.
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.
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.