GRANDMA'S PINTO BEANS


Pinto Beans with Ground Beef

I'm not a big fan of beans. I don't really like many kinds of beans except for green beans and pinto beans cooked the way my grandmother made them.

As a child, I remember her serving pinto beans from a large brown crock with onion and cornbread. When I grew up and had a family of my own, I continued making my beans the way she did, but over the years I've added a few ingredients and some of my favorite toppings.

These hearty pinto beans with ground beef, tomatoes, onion, and garlic make a filling meal on their own. I love loading mine with toppings and sometimes serving them over rice.

INGREDIENTS

  • 1 pound dry pinto beans (about 2 cups)
  • 1 pound ground beef
  • 2 teaspoons oil
  • 1 small yellow onion, chopped
  • 1 tablespoon minced garlic
  • 1 (10-ounce) can Rotel diced tomatoes and green chilies, undrained
  • 4 cups chicken broth, plus additional water as needed
  • Salt and black pepper, to taste

For topping: cheese, cilantro, green onion, jalapeno, or avocado (optional). I love to add dill pickle relish to mine and serve over rice!

Stovetop Directions

  1. Sort through the dry beans, discarding any damaged beans or debris. Rinse thoroughly.
  2. Place the beans in a large bowl and cover with at least 2 inches of water. Soak overnight. Drain and rinse before cooking.
  3. Add the oil to a large stockpot and heat over medium heat. Add the ground beef and chopped onion. Cook until the beef is browned and the onion is tender, breaking the beef into crumbles as it cooks. Drain excess grease if necessary.
  4. Add the garlic and cook for about 30 seconds.
  5. Add the drained beans, Rotel, and chicken broth. Add enough additional water to cover the beans by about 2 inches.
  6. Bring to a gentle boil, then reduce the heat to low. Cover partially and simmer for about 1 1/2–2 hours, or until the beans are tender. Check occasionally and add additional water or broth as necessary to keep the beans covered with liquid.
  7. Season with salt and black pepper to taste. I would add most of the salt toward the end of cooking, especially since the chicken broth and Rotel already contain salt.
  8. Serve hot with your favorite toppings. I especially like mine with dill pickle relish and served over rice.

Instant Pot Directions

For the Instant Pot, you don't have to soak the beans first.

  1. Set the Instant Pot to Sauté. Add the oil, ground beef, and onion. Cook until the beef is browned and the onion has softened. Drain excess grease if needed.
  2. Add the garlic and cook for about 30 seconds. Cancel the Sauté setting.
  3. Add the rinsed, unsoaked pinto beans, Rotel, and chicken broth. Add enough water so you have about 6 cups total liquid.
  4. Secure the lid and cook on High Pressure for about 35–40 minutes.
  5. Allow the pressure to release naturally for about 15–20 minutes, then carefully release any remaining pressure.
  6. Check the beans for tenderness. If necessary, cook for another 5–10 minutes under high pressure.

    7. Print Recipe

    GRANDMA'S PINTO BEANS

    Yield: About 8 servings






    INGREDIENTS

    • 1 pound dry pinto beans (about 2 cups)
    • 1 pound ground beef
    • 2 teaspoons oil
    • 1 small yellow onion, chopped
    • 1 tablespoon minced garlic
    • 1 (10-ounce) can Rotel diced tomatoes and green chilies, undrained
    • 4 cups chicken broth, plus additional water as needed
    • Salt and black pepper, to taste

    For topping: cheese, cilantro, green onion, jalapeno, or avocado (optional). I love to add dill pickle relish to mine and serve over rice!

    Stovetop Directions

    1. Sort through the dry beans, discarding any damaged beans or debris. Rinse thoroughly.
    2. Place the beans in a large bowl and cover with at least 2 inches of water. Soak overnight. Drain and rinse before cooking.
    3. Add the oil to a large stockpot and heat over medium heat. Add the ground beef and chopped onion. Cook until the beef is browned and the onion is tender, breaking the beef into crumbles as it cooks. Drain excess grease if necessary.
    4. Add the garlic and cook for about 30 seconds.
    5. Add the drained beans, Rotel, and chicken broth. Add enough additional water to cover the beans by about 2 inches.
    6. Bring to a gentle boil, then reduce the heat to low. Cover partially and simmer for about 1 1/2–2 hours, or until the beans are tender. Check occasionally and add additional water or broth as necessary to keep the beans covered with liquid.
    7. Season with salt and black pepper to taste. I would add most of the salt toward the end of cooking, especially since the chicken broth and Rotel already contain salt.
    8. Serve hot with your favorite toppings. I especially like mine with dill pickle relish and served over rice.

    Instant Pot Directions

    For the Instant Pot, you don't have to soak the beans first.

    1. Set the Instant Pot to Sauté. Add the oil, ground beef, and onion. Cook until the beef is browned and the onion has softened. Drain excess grease if needed.
    2. Add the garlic and cook for about 30 seconds. Cancel the Sauté setting.
    3. Add the rinsed, unsoaked pinto beans, Rotel, and chicken broth. Add enough water so you have about 6 cups total liquid.
    4. Secure the lid and cook on High Pressure for about 35–40 minutes.
    5. Allow the pressure to release naturally for about 15–20 minutes, then carefully release any remaining pressure.
    6. Check the beans for tenderness. If necessary, cook for another 5–10 minutes under high pressure.
    7. Season with salt and pepper to taste and serve with your favorite toppings.