Description
A delightful tapestry of flavors, merging the earthiness of beans with the warmth of chile and tender beef, creating a comforting yet elegant meal.
Ingredients
Scale
- 1 cup pinto beans, soaked overnight
- 1 pound beef chuck, cut into 1-inch pieces
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 cups green chile, diced (fresh or canned)
- 6 cups low-sodium beef stock
- 1 teaspoon cumin
- Salt and black pepper, to taste
- Fresh cilantro, finely chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Drain and rinse the soaked pinto beans. Set aside.
- In a large pot, heat a splash of oil over medium-high heat. Add the beef and sear until browned on all sides, approximately 5-7 minutes. Remove and set aside.
- In the same pot, add diced onion. Sauté for 3-4 minutes until translucent, then stir in minced garlic and cook for an additional minute until aromatic.
- Return the beef to the pot, add the soaked beans, green chile, cumin, and beef stock. Season with salt and pepper. Bring to a gentle boil.
- Reduce heat to low, cover, and let the soup simmer for 1.5 to 2 hours, or until the beans are tender and the flavors meld beautifully. Stir occasionally.
- Ensure the consistency is pleasant; you may add additional stock if the soup is too thick. Adjust seasoning as needed.
Notes
Consider serving with artisan bread or cornbread for a delightful contrast in textures.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 70mg