Ingredients:
2 cups (about 3/4 lb.) dried pinto beans
6 cups water
1 1/2 cups coarsely chopped white onion
2 cloves garlic, coarsely chopped
1/4 lb. sliced bacon, cut into small pieces
1 lb. sirloin steak or flap meat, cut into 1/2-inch cubes
2 tablespoons MAGGI Granulated Beef Ribs Flavor Bouillon, divided
1/4 cup finely chopped cilantro
Chopped white onion
Chopped cilantro
1 avocado, pitted, peeled and cubed (optional)
Lime wedges
Directions:
SOAK beans overnight according to package directions; drain. Combine beans, water, 1 1/2 cups onion and garlic in soup pot. Bring to a boil. Reduce heat to low; cover. Cook for 1 1/2 hours or until beans are tender. Drain, reserving cooking broth. Add enough additional water to cooking broth to total 3 cups.
FRY bacon in large skillet until crisp; remove from skillet. Add beef and 1 tablespoon bouillon to same skillet; cook for 3 to 4 minutes or until no longer pink.
RETURN beans to soup pot. Add beef, bacon, 1/4 cup cilantro, remaining 1 tablespoon bouillon and bean broth, leaving any sediment behind. Bring mixture to a boil. Boil for 5 minutes. Serve topped with chopped onion, chopped cilantro, avocado and lime wedges.
Estimated Times:
Prep Time:
20 minutes
Cooking Time:
110 minutes
Cooling Time: 480 minutes
Servings: 6
In this recipe:
