Tex-Mex-Inspired Beef and Bean Stew.
Equipment
- medium Dutch oven
Ingredients
- 3 cans pinto beans, drained and rinsed
- 1 lb ground beef
- 4 cups chicken stock or bone broth
- 6 slices uncured bacon, cut into ½" pieces reserve 2 tbsp bacon grease
- 2 large russet potatoes, peeled and cut into ½" cubes
- 1 sweet onion, diced
- 2-4 tbsp pickled jalapeno peppers, diced
- 3 cloves garlic, minced
- 2 medium heirloom or hothouse tomatoes, chopped
- 1½ tsp ground cumin
- 1 tsp oregano
- 15 oz jar salsa verde
- salt and pepper to taste
Optional toppings
- shredded white cheddar cheese
- tortillas chips
- scallions, thinly sliced
- cilantro, chopped
Instructions
- In a large Dutch oven over medium heat, saute the bacon until the fat has rendered and the bacon is crisp and golden brown.Remove to a plate, leaving 2 tablespoons of bacon drippings in the bottom of the Dutch oven.
- Into the Dutch oven, add the ground beef, onion, cumin, oregano, salt, and pepper to taste. Sauté until the ground beef has cooked through and the onion is softened. Add the garlic and saute 1 minute more.
- Add the bacon back into the pot, along with the cubed potatoes, chopped tomato, drained beans, jalapeños, chicken stock, and salsa verde.Bring the soup to a boil, then reduce the heat to medium-low and simmer for 30-40 minutes, until the potatoes and beans are tender and all the flavors have had time to come together.
- Serve with toppings of shredded cheese, tortilla chips, scallions, and cilantro (optional).