Sun Valley Pinto Beans

October 12, 2023

by Tim Cornie

Ingredients

4 cups of 1000 Springs Mill Non-GMO Pinto Beans

12 cups water

4 teaspoons of salt

1 large peeled onion, whole

1 large bay leaf

1 garlic clove, thin sliced

1 ½ lbs grass fed ground beef

2 tablespoons coconut oil

1 cup beef stock

3 tablespoons chili powder

1 ½ teaspoons cumin

Salt & Pepper to taste

Instructions

Soak beans in measured amount of water. To beans and soaking water in heavy kettle, add salt, onion, bay leaf, and 2 tablespoons butter or avocado oil to keep down foaming. Bring to boiling point rapidly; reduce heat to simmer. Cover pot tightly. Simmer about 2 hours or until not quite tender. Life out and discard onion and bay leaf.

Brown meat quickly in coconut oil, breaking into small chunks. Add liquid to frying pan; heat to boiling point to bring up the browning bits and drippings. Add to beans. Measure into small dish 3 tablespoons of chili powder and the cumin. Mix to smooth paste using some of the liquid from the bean pot. Bring to boiling point; reduce heat to simmer. Cover tightly and slow-cook for 1 to 1 ½ hours, tasting in the meantime to see if more slat of chili powder is needed.

Serve with crisp crackers if desired.

Tagged with:

by Tim Cornie