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Ruby's Pinto Beans

  • Yield: 8 1x


With Sherry's modifications. This a poor man's meal.


  • 1 lb ground beef
  • 1/2 medium onion (diced)
  • 4 cloves garlic (minced)
  • 1 ea ancho chile (dried, soaked in water)
  • 1 can diced tomatoes
  • 4 cups water
  • 2 cups broth
  • 1 lb dried pinto beans (cleaned & soaked 8 hrs)
  • 1 tbs cumin seed (crushed)
  • 1 tbs ground cumin
  • 2 tsp chile powder
  • 2 tbs dried oregano
  • 1 tbs Annato
  • to taste salt & pepper
  • cilantro (Chopped--GARNISH)


  1. Sort beans to remove any dirt, rocks, or bad beans. Rinse beans to remove dust.
  2. Place beans in a large pot, cover with water plus 2 inches, cover and soak for 8 hours.
  3. Drain beans and rinse, then return to the pot and add water to cover.
  4. Bring the beans to a low boil over medium heat and then add the tomatoes.
  5. Stir and allow to simmer gently.
  6. In a medium skillet, brown the beef.
  7. Add the onions and garlic to the beef and cook 2-3 minutes.
  8. Add the seasonings (salt, pepper, chile powder, cumins, oregano,) and annato to the beef and stir to combine.
  9. Soak the dried chile in hot water until soft.
  10. Remove the stem and the seeds from the chile.
  11. Place the chile in a blender with 1/2 cup of the soaking water.
  12. Blend until pureed, then add to the beans.
  13. Add the seasoned meat to the beans.
  14. Cover and cook over medium low heat at a simmer for 1 1/2-2 hours.
  15. Top with Chopped Cilantro when serving.


Source: Ruby Strand & Sherry Scott

  • Category: Main Dish


  • Calories: 340
  • Fat: 7.42 g
  • Carbohydrates: 39.85 g
  • Protein: 28.04 g
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