Cooking Instructions
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Step 1
Sort and rinse the
Dry Black Beans (225 g)
and
Dry Pinto Beans (225 g)
.
Step 2
Place the beans into a large pot and cover with about an inch of water. Soak for at least an hour (overnight is better.)
Step 3
Drain and rinse the beans. Place them back into the pot and cover with fresh water. Bring the beans to a boil, reduce heat and simmer for an hour and a half or until becoming tender.
Step 4
Once the beans are nearly done, brown the
Extra Lean Ground Beef (455 g)
,
White Onion (1)
,
Green Bell Pepper (1)
, and
Jalapeño Pepper (1)
in a large pot or stockpot.
Step 5
When the meat is browned and veggies are softening, add
Diced Tomatoes (2 cans)
,
Garlic (1 clove)
,
Chili Powder (8 g)
,
Dried Oregano (2 g)
,
Smoked Paprika (2 g)
,
Ground Cumin (2 g)
,
Salt (to taste)
,
Ground Black Pepper (to taste)
and the beans in the stockpot together; cover and simmer for another 30-60 minutes, stirring on occasion. Keep cooking until the beans are soft.
Step 6
Once done, remove from heat and serve warm. It's delicious alone or with cornbread!
